Yield: 3 to 4 servings

Scott Nowell

• 2TBS oil
• ½medium onion chopped.
• 2cups cooked rice
• 2eggs
• ½lb large shrimp, raw, de-shelled
• 2cups cooked vegetables, broccoli, carrots, etc.
• ½cup bean sprouts
• ½cup pea pods, trimmed and sliced on the diagonal
• 2tsp soy sauce
• 1tsp fish sauce
• 1tsp sugar
• Koshersalt and freshly ground pepper

In a large skillet heat 1 TBS oil over medium high heat. Add onion and sauté until translucent. Add shrimp and sauté until cooked through. Remove onion and shrimp to bowl and set aside.

Beat two eggs in a small bowl. Add 1 teaspoon oil to the pan. Stir fry eggs. Remove to onion and shrimp bowl.

Add another TBS oil to pan and heat. Add rice and cooked veggies, pea pods, bean sprouts and sauté until heated through. Season with salt, pepper, soy sauce and sugar. Stir to combine.

Add reserved shrimp and onion, toss to heat through. Adjust seasonings. Serve.