Shrimp Fried Rice is a quick and easy weeknight dinner option. This delicious recipe is a great way to repurpose leftover rice and is so simple, it'll quickly become a staple in your recipe rotation.
In a large skillet or wok, melt 1 Tablespoon butter and oil over medium high heat.
While the butter melts, whisk together soy sauce, sesame oil, rice vinegar, ground ginger and garlic powder until well combined. Set aside.
Add onion to the pan and saute stirring often until softened, about 5 minutes.
Add frozen peas and carrots and cook for another two minutes stirring often.
Push the vegetables to one side of a pan and melt 1/2 Tablespoon butter on the empty side.
Add eggs to the empty side of the pan and cook stirring often until cooked through. Move eggs to the side of the pan with the vegetables.
Melt remaining 1/2 Tablespoon butter on the empty side of the pan.
Add shrimp and cook for about 2 minutes per side until it's almost cooked though (pink).
Add rice and soy sauce mixture and stir well to combine.
Cook 2-3 more minutes until heated through. Serve immediately.