Instructions

Heat oil in large skillet set over medium-high heat. Add carrot, peas and half the green onions. Cook, stirring occasionally, for 5 to 7 minutes or until carrots are tender. Add shrimp and cook, stirring occasionally, for 2 to 3 minutes or until shrimp start to turn pink.

Stir in rice, soy sauce and sesame oil. Cook, stirring frequently, for 1 to 2 minutes or until coated. Push rice mixture to one side of skillet.

Pour whisked eggs into empty side of skillet. Cook eggs, stirring occasionally, for 3 to 4 minutes or until soft curds form and break up into smaller pieces. Stir rice mixture and scrambled eggs together until combined.

Garnish with remaining green onions before serving.