Shrimp Fried Rice

4 cups cooked rice
1 cup frozen peas
1/2 cup frozen carrots
1/2 cup frozen corn
1/2 large sweet onion, chopped (= a little over a cup)
1 bag frozen salad shrimp (= about a cup and a half)
3 eggs
4 green onions
1/4 cup soy sauce
white pepper
black pepper
sesame oil
butter
1 tablespoon mayonnaise


The rice should be cooked the day before, but I always forget. If you can, cook the rice before you're ready to cook the meal then let sit, stirring occasionally to get rid of the moisture.

Heat a large, deep pan. Add a tablespoon of butter and the carrots. While the carrots are cooking chop the onion.

Add the onion to the pan and stir into the carrots. While those are cooking, dump the shrimp into a colander and run under cold water to thaw. When the onion starts to turn translucent add the peas, corn, and a dash of sesame oil to the pan and stir.

Once the peas and corn are cooked (it takes just a couple minutes), add the shrimp to the pan. Cook until the shrimp starts to curl (again, just a couple of minutes).

Add the rice, soy sauce, mayo, a couple shakes of white pepper and a generous helping of black pepper. Stir constantly or the rice will burn to the bottom of the pan. Once the rice is heated through turn off the heat.

In a small pan, scramble the eggs and cut into tiny pieces. Stir into the rice. Taste test and add extra soy sauce and pepper as desired. Chop the green parts of the green onions and stir into the rice.