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In a medium bowl, mix the shrimp, soy sauce, cornstarch, salt and pepper.
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Heat a 14 inch skillet on high heat. When heated, add 2 tablespoons of cooking oil. Swirl and then add the shrimp to the pan in a single layer.
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Cook about 1 to 1.5 minute(s) on each side, or until pink and no longer opaque. Remove and set aside.
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Lower the heat to medium and add the beaten eggs. Fold the eggs to scramble and cook till no longer runny. Remove and set aside to a bowl.
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Using a damp cloth or paper towel, wipe down the skillet. If you want you can use a new pan. Place the pan over high heat and then add 1 more tablespoon of oil.
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Add rice, garlic and green onions to the pan. Cook for 1 to 2 minutes, stir and continue cooking for another 1 to 2 minutes.
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Combine the soy sauce, sesame oil, ginger, rice wine. Mix and then drizzle over the rice.
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Add the peas and carrots and mix well. Once everything is well incorporated, add the cooked shrimp and eggs to the pan.
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Continue to cook until the rice and shrimp are hot.
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Remove from the heat and serve.