Shrimp Fried Rice

Ingredients

• 1 tablespoon canola oil 
• 1 teaspoon sesame oil dark
• 2 large eggs lightly beaten
• 1 cup green onions chopped
• 1 tablespoon bottled ground ginger fresh (such as Spice World)
• 2 tablespoons soya sauce low-sodium
• 10 ounce peas green frozen
• 1 Dash pepper red crushed
• 10.5 ounce boil-in-bag rice long-grain
• 2 tablespoons rice vinegar 
• 0.3 teaspoon salt 
• 12 ounces shrimp deveined peeled

Equipment

• frying pan

Directions

1. Cook rice according to package directions, omitting salt and fat.
2. Drain.
3. Remove rice from bags, and return to pan.
4. Add peas to the pan, stirring well. Cover and keep warm.
5. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray.
6. Add eggs to pan; cook 1 minute or until set.
7. Remove eggs from pan; coarsely chop. Return pan to heat; add canola oil to pan.
8. Add onions and ginger to pan; saut 1 minute.
9. Add shrimp to pan; saut 2 minutes or until shrimp are done.
10. Add shrimp mixture and eggs to rice mixture; stir well.
11. Combine vinegar and the remaining ingredients, stirring well.
12. Drizzle vinegar mixture over rice mixture; stir well.