1-To start, gather and prepare your ingredients: cook the jasmine rice ahead and let it cool, marinate the shrimp with cornstarch, salt, and pepper, and beat the eggs. This setup makes the process smooth and efficient. Once ready, heat 3 tablespoons of light olive or canola oil in a large skillet over medium-high heat.

2-Next, stir-fry the marinated shrimp for about 1 minute per side until they turn opaque and pink, then set them aside. In the same pan, scramble the beaten eggs until just cooked. Follow by sautéing the finely chopped green onions until fragrant.

3-Then, add the cold cooked jasmine rice to the skillet, spreading it evenly to let it sizzle and develop texture without constant stirring. Drizzle in the soy sauce or coconut aminos and pure sesame oil, mixing well before adding the thawed peas and carrots, along with the cooked shrimp and eggs. Heat everything through and adjust the soy sauce to taste for the perfect balance.

4-This method ensures a flavorful, textured dish ready in under 30 minutes, as advised in our tips for using cold rice to avoid mushiness. For more recipe inspiration, visit our page on high-altitude chocolate lava cakes to pair with your meal.