Ingredients

• 1 lb small shrimp, cleaned and deveined
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons cornstarch
• 2 large eggs
• 2 teaspoons canola oil
• 1 teaspoon sesame oil
• 3 green onions, chopped
• 4 cups cooked rice (see note)
• 2 teaspoons minced garlic
• ¼ teaspoon ground ginger
• ¼ teaspoon ground turmeric
• 3 tablespoons low-sodium soy sauce
• 1 cup peas and carrots (frozen is fine)
• ½ cup whole kernel corn (frozen is fine)

Instructions

1. Prepare the shrimp by cleaning and deveining them. Season with salt and pepper, then coat evenly with cornstarch.
2. Crack the eggs into a small bowl, whisk until blended, and set aside.
3. Heat the canola oil and sesame oil together in a large skillet over medium-high heat. Add the shrimp and cook until they turn pink. Transfer shrimp to a plate and set aside.
4. If the skillet looks dry, add a little more oil. Stir in the green onions and cook for about 2 minutes. Add the cooked rice, soy sauce, garlic, ginger, and turmeric (if using). Stir and cook until everything is warmed through.
5. Push the rice mixture to the edges of the skillet, creating an open space in the center. Pour in the beaten eggs and cook, stirring, until fully set. Mix the eggs into the rice.
6. Add the peas, carrots, and corn straight from the freezer. Stir until heated through.
7. Return the shrimp to the skillet and cook for another 2–3 minutes, stirring, until everything is hot. Serve immediately.