about 2 cups of cooked rice, preferably from the night before.
2 eggs, lightly beaten
1 tbsp oil (I use canola at home and Jaden uses rice)
1 handful snow peas, thinly sliced on a diagonal
1 green onion, minced
1/2 red bell pepper, small diced
2 cups raw shrimp, peeled and deveined
1/2 tsp sesame oil
1 tbsp fish sauce (or to taste)
Heat the oil in a large skillet or wok over medium high heat. Once hot, add the eggs and lightly scramble until almost done (should still be slightly on the goopy side). Scoop eggs out and place in a small bowl on the side.
Then, crank the heat to high and add the scallions, snow peas, bell pepper and shrimp to the pan. Saute briefly until shrimp are pink and curled.
Add rice, scrambled eggs, sesame oil and fish sauce to the pan and toss together.
10 minutes (excluding time to cook the rice)