Shrimp Fried Rice

Shrimp Fried Rice
Ingredients:

1 lb. raw or frozen shrimp, peeled and deveined,
1 tsp. kosher salt
Freshly ground black pepper

1 tsp. cornstarch

2 tbsp. sesame oil, divided

3 eggs

2 stalks green onions, minced

2 cups leftover rice
¾ cup frozen peas and carrots, corn and green beans (or any combo of these veggies)

1-2 tbsp. soy sauce
Few drops sesame oil

Directions:
In  a medium mixing bowl, combine the shrimp, salt, pepper and cornstarch, and toss well to coat the shrimp.  Let sit at room temperature for 10 minutes.  Heat a large skillet or wok over high heat.  When a drop of water immediately sizzles and evaporates, the pan is hot enough to add 1 tablespoon of the oil.  Swirl to coat the pan well. 

Add the shrimp to the hot pan and quickly spread them out so that they are in a single layer, and all touching the pan surface.  Let them cook untouched for 30 seconds, then flip over (tongs work well for this) and let cook for 30 more seconds, so that the shrimp are about 80% cooked through.  Remove to a plate and set aside. 

Lower the heat on the pan to medium.  Add the eggs to the pan and stir quickly, to break up and scramble the eggs.  When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan to the same plate as the shrimp, getting out as much of the eggs as possible to leave the pan fairly clean. 

Add the remaining 1 tablespoon of oil, swirling to coat.  Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds.  Add the rice to the pan and mix well to combine with the green onions.  Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes.  Toss the rice a bit with your spatula, and again spread it out over the cooking surface.  

Drizzle the soy sauce all over the rice, and toss again.  Add the peas, carrots, corn and green beans to the cooked shrimp and eggs, and the sesame oil to the pan.  Toss to combine all the ingredients well with the rice.  Let everything heat back up again until the rice grains are sizzling again.  Add additional soy sauce to taste, if needed.  Serve.