Optional: 1/2 teaspoon Sriracha sauceadjust to taste
1 1/2cupsleftover cold ricepreferably 1-2 days old
1/2lbmedium size cooked shrimpthawed under cold running water
1/2cupfrozen peas
Instructions
In a large skillet over medium high heat, warm the oil and saute the garlic and the onions for about 1 minute. Add the snow peas and saute for about 2 more minutes. While the snow peas are cooking, whisk together the eggs and 2 tablespoons of soy sauce, along with the sriracha if desired.
Push the vegetables to the sides of the pan and pour in the egg mixture. Let it cook for about a minute without stirring. Then stir to break it up and cook the eggs quickly. Once the eggs are no longer runny, add the cold rice and stir to combine. Let it cook for about 2 minutes, until the rice is hot.
Add the shrimp and the frozen peas to the skillet and stir together. Drizzle with the last tablespoon of soy sauce and cook for 1-2 minutes, until the shrimp and the peas are warm. Serve with additional Sriracha and soy sauce on the side, if desired. Enjoy!