Homemade Shrimp Fried Rice

• 1/4 cup soy sauce
• 2 tablespoons plus 2 teaspoons sesame oil, divided
• 1 tablespoon minced fresh gingerroot
• 3 garlic cloves, minced
• 1/8 teaspoon crushed red pepper flakes
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons canola oil, divided
• 1 small onion, chopped
• 1 small sweet red pepper, chopped
• 4 cups cold cooked rice
• 1/4 teaspoon salt
• 4 green onions, sliced
• 1/3 cup minced fresh cilantro

1. In a small bowl, combine the soy sauce, 2 tablespoons sesame oil, ginger, garlic and pepper flakes. Transfer 3 tablespoons to a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Set aside remaining soy sauce mixture.
2. In a large skillet or wok, stir-fry onion and pepper in 1 tablespoon canola oil and 1 teaspoon sesame oil for 4-6 minutes or until crisp-tender. Remove and set aside.
3. Drain shrimp and discard marinade. In the same skillet, stir-fry shrimp in remaining canola and sesame oil for 5-6 minutes or until they turn pink. Remove and set aside.
4. Add rice, reserved soy sauce mixture and salt to the pan; cook 4-6 minutes or until heated through, stirring to break up rice and coat evenly. Stir in green onions, cilantro, onion-pepper mixture and shrimp; heat through.

soy sauce, sesame oil, fresh gingerroot, garlic, red pepper, shrimp, canola oil, onion, sweet red pepper, cold cooked rice, salt, green onions, fresh cilantro

Taken from www.tasteofhome.com/recipes/homemade-shrimp-fried-rice/ (may not work)