Shrimp Fried Rice [0000029]

Ingredients:

2 cups cooked jasmine rice (preferably day-old)
1 lb large shrimp, peeled and deveined
1 cup frozen peas and carrots, thawed
2 eggs, beaten
3 tablespoons gluten-free soy sauce
1 tablespoon gluten-free oyster sauce
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon grated ginger
3 green onions, sliced

Steps:

Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add shrimp and cook until pink and opaque. Remove shrimp from the pan and set aside.
In the same pan, add another tablespoon of oil. Add minced garlic and grated ginger, sauté until fragrant.
Push the garlic and ginger to the side of the pan, pour the beaten eggs into the other side. Scramble the eggs until just set.
Add thawed peas and carrots to the pan, stir-frying for a couple of minutes.
Add cooked jasmine rice to the pan, breaking up any clumps and mixing well with the other ingredients.
Pour gluten-free soy sauce and gluten-free oyster sauce over the rice mixture. Stir to combine.
Add the cooked shrimp back to the pan, tossing everything together.
Stir in sliced green onions, ensuring all ingredients are evenly distributed.
Continue cooking for a few more minutes until everything is heated through.