12 oz. large raw shrimp, peeled and deveined
2 T. peanut oil
4 scallions, white and light green, sliced
1 1/2 t. garlic paste
1 t. ginger paste
2 c. leftover rice, chilled
3 T. low sodium soy sauce
2 eggs, beaten
1 (4 serving) package frozen mixed vegetables
Place 1 T. of oil in the bottom of a wok placed over med high heat. When oil shimmers, add the shrimp. Cook and stir until the shrimp turn pink. Remove to a plate and set aside.
Add the remaining oil to the wok with the scallions, garlic and ginger. Cook and stir until fragrant about 30 seconds. Add the rice and stir to coat. Cook for a minute or two until rice starts to crisp. Stir in the soy sauce and cook, stirring until absorbed. Push the rice to the side and add the eggs to the wok. Scramble the eggs, incorporating the rice into the mixture, until eggs are set. Add the frozen vegetables and reserved shrimp. Cook and stir until warmed throughout.