1 pound large shrimp peeled and deveined

1 teaspoon kosher salt

½ teaspoon ground white pepper

3 tablespoons avocado oil

½ small onion diced

2 green scallions thinly sliced (white and green parts separated)

2 garlic cloves minced

½ teaspoon minced ginger

1 ½ cup frozen peas and carrots thawed

3 large eggs beaten

4 cups cooked white rice

3 tablespoons tamari soy sauce or coconut aminos

2 teaspoons toasted sesame oil

Season the shrimp. In a medium bowl, season the shrimp with the salt and pepper. Set aside.

Sear the shrimp. Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook another 30 seconds, until just cooked through and opaque. Remove to a plate.

Add the aromatics. Add the onion, white parts of the green onion, garlic, and ginger, and stir-fry for a minute, until fragrant.

Cook the veggies. Add the frozen carrots and peas (no need to thaw), and stir-fry for 1 to 2 minutes until warmed through.

Cook the eggs. Move the veggies to the side, then add the beaten eggs and quickly scramble them until they’re pillowy soft.

Stir-fry the rice, seasoning, and shrimp. Add the rice, shrimp, soy sauce, and sesame oil, and stir-fry until the rice and shrimp are warmed through, about 2 minutes.

Garnish with green onions. Stir in the green parts of the green onions before serving.

*adapted from downshiftology