Shrimp Fried Rice

• 1 lb 26-30 count uncooked shrimp , (peeled and deveined)
• 1 tsp corn starch
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 Tbsp olive oil
• 4 large eggs, beaten
• 1 onion, finely chopped
• 3 cups leftover chilled white rice 
• 2 chopped carrots and a cup frozen peas
• 1 box of mushrooms
• 2 Tbsp soy sauce or coconut aminos , or added to taste
• 1 1/2 tsp sesame oil

1. Marinate shrimp in cornstarch, salt, and pepper for 10 minutes.
2. Cook the shrimp – Heat the skillet over medium/high heat, add cooking oil, and cook the shrimp for 1 minute per side. Transfer the shrimp to a plate and reduce the heat to medium.
3. Add beaten eggs into the hot skillet and scramble with your spatula until no longer runny. Transfer to the same plate as the shrimp.
4. Cook the mushrooms in butter till brown and done.

1. Heat a mix of sesame oil and olive oil. Cook chopped onion along with sliced ginger and garlic. Then add the remaining vegetables and cook till done. 
2. Spread cooked rice into the skillet and sizzle for 1-2 minutes without stirring. Flip and sizzle another 1-2 minutes.
3. drizzle in Soy sauce. Add cooked shrimp, mushrooms and eggs back to the pan and stir to combine, and add more soy sauce to taste.