Ingredients

• 1 lb 26-30 count uncooked shrimp peeled and deveined
• 1 tsp cornstarch
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 Tbsp LIGHT olive oil, or canola
• 4 large eggs beaten
• 1/4 cup green onion finely chopped
• 1 can diced water chestnuts
• 5 cups leftover chilled white rice
• 12 oz frozen carrots and peas thawed
• 2 Tbsp GF soy sauce, plus more for table
• 1 1/2 tsp sesame oil

Directions

1. In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let marinate at room temperature for 10 minutes.

2. Heat a large non-stick skillet on medium/high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil and add shrimp to the hot skillet and spread them out in a single layer. Cook 1 minute per side, or until cooked through and opaque. Remove to a bowl.

3. Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.

4. Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp oil and onions and cook green onion until fragrant.

5. Stir in rice then spread it evenly over the pan and cook 1 to 2 minutes without disturbing it then stir and sauté another 1 to 2 minutes. Rice should sizzle.

6. Drizzle 2 Tbsp soy sauce over rice and stir well. Add sesame oil and vegetables and mix well.

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