Shrimp Fried Rice

Control the salt and fat in this takeout favorite by making your own at home. Quick and easy to put together, this recipe is great for weeknights or when you're in a hurry.

PREP TIME: 5 minutes
COOK TIME: 10 minutes

2 tablespoons vegetable oil, divided
12 peeled deveined small shrimp, thawed
8 scallions, whites chopped, greens thinly sliced
1/2 yellow or white onion, finely chopped
2 cloves garlic cloves, chopped
1 tablespoon finely chopped peeled ginger
3 cups cold cooked white rice
2 large eggs, beaten to blend
1/2 cup frozen edamame, thawed
1/2 cup frozen peas, thawed
3 tablespoons gluten-free soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon salt

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes. Set aside.

Heat remaining 1 tablespoon vegetable oil in the same pan. Add scallion whites, onion, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.

Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.