Instructions

• Start by gathering all your ingredients. Make sure the shrimp is cleaned and the tails are removed. Chop the scallions, separating the greens from the whites, and grate the ginger.
• In a large skillet or wok, melt 1 tablespoon of butter over medium heat. Scramble the two eggs until fully cooked, then remove them from the pan and set aside.
• In the same skillet, add another tablespoon of butter and turn the heat to medium-high. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside with the eggs.
• In the same skillet, add the sesame oil, followed by the chopped scallion whites and grated ginger. Sauté for about a minute until fragrant.
• Add the frozen peas, carrots, and corn mix to the skillet. Cook for another 3-4 minutes, stirring frequently, until the vegetables are heated through.
• Add the cold cooked rice to the skillet, breaking up any clumps. Pour in the soy sauce and mix everything together. Stir-fry for about 5-7 minutes, allowing the rice to absorb the flavors.
• Return the cooked shrimp and scrambled eggs to the skillet. Gently fold everything together, allowing the shrimp and eggs to mingle with the rice and veggies. Make sure everything is well combined and heated through.
• Finally, stir in the chopped scallion greens for a fresh touch. Adjust the seasoning with additional soy sauce if desired.