Step 1

Heat 1 tsp sesame oil in a large wok or deep sided skillet over medium heat. Cook shrimp in skillet until pink and no longer translucent. Remove from skillet and set aside in a warm place.

Step 2

Coat the wok with non-stick spray, scramble the two eggs over medium heat then remove from pan to a plate to keep warm.

Step 3

Add the onion to the wok and stir, cooking until the onions have softened, about 3-5 minutes. Remove from wok and set aside.

Step 4

Add 1 tsp of sesame oil to the wok and stir fry the garlic and ginger for 30 seconds. Add the frozen peas and carrots and stir fry for an additional 2 minutes. Add the rice and stir to combine. Add the oyster sauce and soy sauce. Stir to heat through.

Step 5

Add the onions, eggs and shrimp back in the wok and stir in the green onions. Heat through, serve immediately. Enjoy!