Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 cups day-old cooked Jasmine rice, chilled
  • 2 tbsp unsalted butter
  • 1 cup frozen peas and carrots, thawed
  • 1/2 cup white onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 3 stalks green onions, sliced

Instructions:

  1. Pat the shrimp completely dry with paper towels. Toss them with salt and pepper. Note: Wet shrimp will steam instead of searing.
  2. Heat 1 tbsp of avocado oil in a large skillet over medium high heat until it shimmers.
  3. Add shrimp in a single layer. Sear for 2 minutes per side until pink and opaque, then move to a plate.
  4. Melt 2 tbsp butter in the same pan over medium heat.
  5. Toss in the diced white onion and white parts of the green onions. Sauté for 3–4 minutes until they look translucent.
  6. Stir in the minced garlic and cook for 30 seconds until you smell it.
  7. Crank the heat to high. Add the chilled Jasmine rice and thawed peas and carrots.
  8. Stir fry for 5–7 minutes. Press the rice into the pan and let it sit for 30 seconds between stirs until a toasted crust forms.
  9. Pour in the soy sauce and toasted sesame oil. Toss constantly until the rice is a deep mahogany color.
  10. Fold the seared shrimp and green onion tops back in. Toss for 1 minute until everything is hot.