Main Ingredients

• 
  3 large eggs
• 
  1 lb shrimp
• 
  3 cups cooked rice

Vegetables

• 
  1 cup diced
• 
  1 cup
• 
  1 cup diced
• 
  1/2 cup sliced
• 
  1/2 cup diced

Seasonings & Aromatics

• 
  2 tsp minced
• 
  1 tbsp
• 
  1/4 cup
• 
  1 tbsp
• 
  1 tbsp minced
• 
  3 tbsp
• 
  to taste

Preparation

1. 1

   Cook cooked rice3 cups cooked rice based on package instructions. Ensure it is completely cooled.

2. 2

   Season eggs3 large eggs with salt and pepper and beat them

3. 3

   Dice bell pepper1/2 cup diced, carrots1 cup diced and zucchini1 cup diced. Cut broccoli1 cup crowns into small bit size pieces. Set all aside together.

4. 4

   Dice garlic2 tsp minced and fresh ginger1 tbsp minced. Set aside together.

Cooking

1. 5

   Heat wok or large skillet over high heat until very hot. Add 1 tablespoon of vegetable oil3 tbsp, then add broccoli1 cup, carrots1 cup diced, zucchini1 cup diced, and bell pepper1/2 cup diced. Stir often until vegetables are crisp-tender, about 4 minutes. Transfer to a plate and set aside.

2. 6

   Heat 1 more tablespoon of vegetable oil3 tbsp in the same wok over high heat. Add the beaten eggs3 large eggs and scramble quickly, just about 1 minute. When just cooked through, slide onto plate with vegetables.

3. 7

   Cook the shrimp1 lb shrimp in a pan with olive oil1 tbsp about 2-3 minutes per side. Set aside.

4. 8

   Return wok to burner over high heat, add remaining tablespoon of vegetable oil3 tbsp, then add the cooked rice3 cups cooked rice. Stir fry, stirring occasionally, until lightly browned in spots, about 5 minutes

5. 9

   Add fresh ginger1 tbsp minced and garlic2 tsp minced to the rice, stir until fragrant, about 1 minute. Add soy sauce1/4 cup, sesame oil1 tbsp, and 1/2 the scallions1/2 cup sliced

Assembly

1. 10

   Return the vegetables, eggs3 large eggs, and shrimp1 lb shrimp to the wok with the rice. Cook, stirring often, until everything is combined and hot and vegetables are just tender, about 3 minutes

2. 11

   Taste and adjust seasonings with salt, pepper and extra soy sauce if needed

3. 12

   Sprinkle remaining scallions1/2 cup sliced over the top and serve immediately