Ingredients:

  • 8 ounces (225g) cooked shrimp, peeled and deveined
  • 2 cups (400g) cooked rice, preferably day-old
  • 1 cup (150g) frozen peas and carrots mixture
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil

Instructions:

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the cooked shrimp to the skillet and cook for 2-3 minutes, or until heated through and slightly browned. Remove from skillet and set aside.
  3. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the frozen peas and carrots mixture and cook for 3-4 minutes, stirring occasionally, until heated through.
  4. Add the cooked rice to the skillet with the vegetables. Pour in the soy sauce and sesame oil. Stir-fry for 2-3 minutes, breaking up any clumps of rice, until everything is well combined and heated through.
  5. Return the cooked shrimp to the skillet. Toss everything together to combine. Season with salt and pepper to taste. Serve immediately.