Shrimp Fried Rice

• 2 tablespoons canola oil, divided
• 4 cups day old white rice, chilled
• 1/2 pound shrimp, shells removed and cut into bite sized pieces
• 1/2 medium onion, chopped
• 2 stalks of celery, sliced
• 3 scallions, sliced, green parts reserved
• 1 cup frozen carrots and peas
• 1 tablespoon fresh grated ginger
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 eggs, lightly beaten

Directions

Assemble your prepared ingredients. Mix together the soy sauce, rice vinegar, and sesame oil. Set aside. Heat a large, heavy skillet or wok. Add 1 tablespoon of canola oil. When hot, add the shrimp to the pan, cooking for a minute or two until it begins to turn pink. Remove from the pan.

Add 1 tablespoon of oil to the pan. Add the onions, celery, garlic and ginger to the pan. Cook 1-2 minutes, stirring occasionally. Add the rice, stirring to cook and brown slightly. Pull the rice mixture to one side of the pan. Add the eggs to the other side of the pan, cooking the eggs until they set. Add the carrots and peas and soy sauce mixture. Stir to combine.

Remove from the heat, garnish with the green parts of the scallions and serve.