How To Make The Best Shrimp Fried Rice

2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend I don’t thaw and use straight from the freezer
1/2 cup corn I use frozen straight from the freezer
2 to 3 garlic cloves finely minced or pressed
1/2 teaspoon ground ginger
3 large eggs lightly beaten
4 cups cooked rice I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice
2 to 3 green onions trimmed and sliced into thin rounds
3 to 4 tablespoons low-sodium soy sauce
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper or to taste

To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic, ginger, and….

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