Gaby's Shrimp Fried Rice

 I've made shrimp fried rice for years - it's one of those dinners that gets a "yay!" from the kids rather than quiet groans:)

Next to being delicious, it's very easy and relatively quick to put together, especially if you prep the ingredients ahead.  Cold, leftover rice is best for fried rice, so making it a day ahead saves one step. After chopping the veggies, which you can do well in advance, the only thing left to be done same day is thawing and peeling the shrimp and scrambling the eggs.

SHRIMP FRIED RICE

serves 4-6

INGREDIENTS:

• Vegetable or avocado oil (or any high heat cooking oil- I've tried olive oil since we try to avoid seed oils, but it's just not the same)
• Sesame oil (enough to scramble the eggs and to finish off the rice)
• ½ cup soy sauce
• 6 cups cooked white rice
• 1 onion, chopped finely
• 4 cloves garlic, minced
• 1-inch piece of ginger, peeled and minced
• 4-6 eggs, scrambled
• 16-24 oz large or jump shrimp, peeled and deveined
• Kosher salt, to taste
• 1-2 cups frozen peas (I also sometimes use frozen mixed veggies)
• 1 bunch green onion, finely chopped (half for the mixing into rice, half for garnish)

DIRECTIONS:

1.  In a wok or large non-stick pan, drizzle about a tablespoon of sesame oil over medium high heat.  Pour eggs in and let it sit until they are about halfway cooked. Flip the eggs (almost like you're making an omelet) and start breaking them up into large chunks. Once they're just about cooked, transfer to a bowl or dish and set aside.
2. Pour 1-2 tablespoons cooking oil in the same pan and cook the shrimp.  Do it in batches so you don't overcrowd the pan. Flip shrimp after 30 seconds or until just cooked so you don't overcook them.  Remove from pan and set aside.  Rinse or wipe the pan.
3. Drizzle another tablespoon of oil over medium heat and cook the onion, garlic and ginger until translucent.  Add the rice a few cups at a time and pour half of the soy sauce in and combine until rice is all broken down.  Do the same with the remaining cups of rice and soy sauce.
4. At this stage, I'll add a little salt if I think it needs it.  You may not need it if you don't use low-sodium soy sauce, or according to your own taste.
5. Add the eggs and shrimp back in and toss until combined.  Mix in the frozen peas and green onions.
6. Garnish with extra green onions, if desired.  Enjoy!