• Marinate shrimp – In a medium bowl, mix the shrimp, cornstarch, salt, and pepper. Let marinate at room temperature for 10 minutes.
• Cook the shrimp – Heat a large non-stick skillet on medium/high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil and add shrimp to the hot skillet and spread them out in a single layer. Cook 1 minute per side, or until cooked through and opaque. Remove to a bowl.
• Add beaten egg – Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.
• Cook green onion – Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp oil and onions, and cook green onions until fragrant, 30 seconds.
• Spread rice – Stir in rice, then spread it evenly over the pan and cook for 1 to 2 minutes without disturbing it, then stir and sauté another 1 to 2 minutes. Rice should sizzle.
• Add sauces and veggies – Drizzle 2 Tbsp soy sauce (or add to taste) over rice and stir well. Add sesame oil and thawed vegetables and mix well.
• Add cooked shrimp and cooked eggs back to the pan and mix well. Continue to cook until the rice is hot and sizzles, stirring frequently. Add more soy sauce to taste, if desired.

Notes

• To cook rice for fried rice: rinse until the water runs clear, cook rice on the stovetop, then cool to room temperature. Spread it into a casserole dish or baking sheet to cool faster then cover and refrigerate until chilled.

Storage and Reheating:

• Cool the fried rice by spreading it into a shallow container and refrigerating it uncovered until cool. Cover and store in the fridge for up to 4 days or in the freezer for up to 3 months.
• To reheat, thaw in the fridge overnight, or heat from frozen in a covered saucepan over medium heat. Stir until heated through (165°F). You can also microwave a thawed portion for 30-second intervals (stirring between intervals) until the food registers 165°F.