Shrimp Fried Rice

• 2 large eggs
• Kosher salt
• 2 tablespoons vegetable oil
• 1 1/2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 1/2 pound medium shrimp, peeled, deveined and cut into pieces
• 1 tablespoon minced peeled ginger
• 4 ounces fresh or frozen snow peas (thawed, if frozen), halved
• 1 cup shredded carrots
• 1 bunch scallions, chopped
• 3 cups cooked white rice

1. Whisk the eggs with a pinch of salt in a small bowl.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
3. Add the eggs and cook, without stirring, until almost set, about 1 minute.
4. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds.
5. Transfer to a cutting board and cut into thin strips.
6. Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside.
7. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat.
8. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes.
9. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute.
10. Add the rice and soy sauce mixture and stir-fry until warmed through.
11. Stir in the egg strips and divide among bowls.
12. Photograph by Antonis Achilleos

eggs, kosher salt, vegetable oil, soy sauce, sesame oil, shrimp, peeled ginger, snow peas, carrots, scallions, white rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/shrimp-fried-rice-recipe.html (may not work)