Crispy Shrimp Fried Rice with Peas and Scrambled Egg

Instructions

1. 1

   Heat rice pouches according to package directions (about 90 seconds) and set aside; whisk eggs with salt and pepper in a bowl.

2. 2

   Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat, add minced garlic, then add shrimp and cook until pink and internal temperature reaches 145°F (about 3 minutes); transfer to a plate.

3. 3

   Add remaining 2 tablespoons oil to the skillet, pour in eggs, and scramble until set (about 1 minute); remove to the plate with shrimp.

4. 4

   Add cooked rice to the skillet, break up any clumps, add peas and soy sauce, and stir-fry for 2 minutes; return shrimp and eggs to the skillet and toss gently.

5. 5

   Drizzle with sesame oil, divide among four bowls, and serve hot.