1poundraw frozen small salad shrimpthawed according to package instructions
4cupsrice(cooked, cooled, and refrigerated at least four hours)
Heat cooking surface over high heat.
Add oil and heat until smoking.
Add the shrimp and cook for 3 to 5 minutes or until they have just turned pink. Be careful not to overcook the shrimp. Remove the shrimp and set aside.
Add diced carrots, and cook until tender, about five minutes. Remove from the cooking surface and add to the shrimp.
Pour the eggs onto the cooking surface. Using a metal spatula, scrape from the outsides to the center, flipping them as you cook them. Cook until just done and remove.
At this point you may need to add a little more oil. If you do, add only a teaspoon or two.
Add the green onions and garlic to the pan, stirring well. Cook until fragrant, about thirty seconds, making sure not to burn the garlic. Stir in the rice, coating it completely. Add the shrimp, carrots, and eggs back to the rice. Stir in the frozen peas, and soy sauce and cook for another minute until the peas are just thawed.
Please note that this recipe serves about 5 people. Nutritional information is based on 1 cup of the recipe and the recipe makes 7 cups total.