Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 teaspoon kosher salt
• ½ teaspoon ground white pepper
• 3 tablespoons avocado oil
• ½ small onion, diced
• 2 green scallions, thinly sliced (white and green parts separated)
• 2 garlic cloves, minced
• ½ teaspoon minced ginger
• 1 ½ cup frozen peas and carrots
• 3 large eggs, beaten
• 4 cups cooked white rice
• 3 tablespoons tamari soy sauce or coconut aminos
• 2 teaspoons toasted sesame oil

Instructions

1. Season the shrimp
   Place the shrimp in a medium bowl and toss with the salt and white pepper. Set aside while you prepare the pan.
2. Cook the shrimp
   Heat 2 tablespoons of the avocado oil in a large wok or skillet over medium-high heat until hot and shimmering. Arrange the shrimp in a single layer and cook for 1 to 2 minutes. Flip and cook for another 30 seconds, just until opaque and cooked through. Transfer to a plate and set aside.
3. Sauté the aromatics
   In the same pan, add the onion, the white portions of the scallions, garlic, and ginger. Stir-fry for about 1 minute, until fragrant.
4. Warm the vegetables
   Add the frozen peas and carrots directly to the pan. Stir-fry for 1 to 2 minutes, until heated through.
5. Scramble the eggs
   Push the vegetables to one side of the pan. Pour in the beaten eggs and scramble quickly, cooking until soft and fluffy.
6. Combine and stir-fry
   Add the rice, cooked shrimp, tamari (or coconut aminos), and sesame oil to the pan. Stir-fry everything together for about 2 minutes, until evenly combined and heated through.
7. Finish and serve
   Stir in the green parts of the scallions just before serving.

• This dish works equally well with a fork or chopsticks—use whatever feels right.
• Tamari, soy sauce, or coconut aminos all work here; choose based on your dietary needs and flavor preference.