Quick Shrimp Fried Rice

Step 1

Pat the shrimp dry with paper towels, pressing gently to remove surface moisture so they brown rather than steam.

Step 2

Crack the 2 eggs into a small bowl and whisk them together with a fork until the yolk and white are completely mixed and uniform in color.

Step 3

Mince the 3 garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 4

Heat a 12-inch skillet or wok over high heat for 30 seconds until the pan is very hot and just beginning to smoke lightly.

Step 5

Add 1.5 tablespoons of oil and swirl it to coat the bottom; the oil should shimmer and slide quickly when you tilt the pan.

Step 6

Add the shrimp in a single layer and let them cook without stirring for 2 minutes until the bottom side turns pink and opaque.

Step 7

Stir the shrimp and cook for another minute until all sides are pink and the shrimp feel firm when pressed with a wooden spoon.

Step 8

Push the shrimp to the side of the skillet, creating an empty space on the other side.

Step 9

Pour the remaining 1.5 tablespoons of oil into the empty space and add the minced garlic, stirring constantly for 15 seconds until fragrant.

Step 10

Pour the whisked eggs into the center of the pan and let them sit undisturbed for 20 seconds so they begin to set.

Step 11

Stir the eggs with a wooden spoon, breaking them into small scrambled pieces as they cook, about 1 minute total until no runny liquid remains.

Step 12

Add the 3 cups of chilled rice, breaking up any clumps with the wooden spoon as you stir constantly for 2 minutes to heat through.

Step 13

Add the 1 cup of frozen peas and carrots and stir constantly for 1 minute until the vegetables are heated and distributed evenly.

Step 14

Pour in the 3 tablespoons of soy sauce and stir continuously for 30 seconds, coating every grain of rice in the dark liquid.

Step 15

Divide the fried rice among bowls or plates and top with scallions or fresh herbs if desired.