Looking for a super quick weeknight meal… this one comes together in no time and is delicious! It is my take on a basic fried rice topped off with succulent shrimp and a little extra kick of garlic! You don’t  need a fancy wok, just a large sauté pan and a handful of flavorful ingredients. This one is great for the whole family too!

My 1 year old devoured a bowl of it!  Picture it, rice stuck in the hair, on his nose and miraculously

in his shorts too- but hey, he enjoyed it right!

5 Tbsp low sodium soy sauce (i use La Choy)

3 tsp rice vinegar

3 tsp sesame oil

4 Tbsp water

8 Tbsp scallion, chopped, divided

10 garlic cloves, sliced, divided

1/4 large onion, diced

3 eggs, lightly scrambled

1 1/2 cups frozen peas and carrots

2 lbs large shrimp, peeled and deveined, tail on

3 cups cooked rice

Lets start with the sauce! Grab a small bowl, mix the soy sauce, rice vinegar, sesame oil, water, 5 cloves of sliced garlic and 4 Tbsp worth of chopped scallion. Whisk until well combined.

For the shrimp, I always rinse and pat them dry prior to cooking. Toss the shrimp with a few pinches of slat and pepper. In a large pan over medium high heat, heat a couple Tbsp of olive oil and place the shrimp in. If you don’t hear a slight sizzle when you place the shrimp in the oil may not yet be hot enough.  Cook about 2 minutes per side, until the tails have curled in slightly and the shrimp have a light golden crust. Remove the shrimp and set aside on a plate.

Lower the heat to medium and add another couple Tbsp olive oil. Add in the onion and the remaining 5 cloves of sliced garlic. Once softened add in the eggs and cook all the way through, breaking it up with a spoon. Add in the peas and carrots and cook until softened. Toss in the cooked rice and the sauce. Mix everything until it is all coated in the sauce. Remove from heat, toss in the remaining 4 Tbsp of scallion and top with shrimp.