Name: Shrimp Fried Rice
Ingredients: 1½ cups of precooked day-old rice (cooked in 1½ cups of chicken broth); 1½ cups of carrots, sliced into ⅛" semi-circles; 1 large celery stalk, sliced into ⅛" semi-circles; 1½ cups of frozen peas; 1 cup of sliced green bell pepper, cut into ⅛" x ½" strips; 3 large garlic cloves, sliced thinly; 1 pound of raw peeled and deveined shrimp (size 31/40), cut in half (across, not butterflied); 2 eggs; Soy sauce for the stir-fry (sprinkle and taste as you go); Dash of sesame oil for the eggs; Salt and pepper for adjusting the seasoning; Chopped green onion for garnish

Have the rice and shrimp ready at room temperature.

Sauté the onions and garlic lightly and set aside.

Steam the carrots, celery, and green bell pepper. When they are slightly softened, add the peas and onions. When everything is soft, set aside.

Lightly sauté the shrimp and set aside.

Soft scramble the eggs in a large sauté pan.

Add the rice and soy sauce to the pan with the scrambled eggs and combine for 2-3 minutes.

Add the vegetables to the pan and sauté for 2 minutes.

Add the shrimp and sauté for 2 minutes more.

Adjust the seasoning as needed.

Plate and garnish with the chopped green onion.

Instructions