I tried to add as many vegetables as possible without overwhelming the dish. I also cooked my rice and shrimp the night before. By doing that this came together in 10 minutes.
12-14 large shrimp or you could use more smaller ones.
2 cups of cooked white rice-day old rice works best
2 tablespoons of Vegetable or avocado oil
1/2 zucchini- diced into small pieces
1/2 red pepper- diced into small pieces
2 cloves of garlic-minced
2 eggs whisked with a tablespoon of water
1/4 cup of soy sauce- eyeball it you may need more
3 dashes of sesame oil
I also added a tablespoon of teriyaki stir fry sauce as I’m trying to use it up but this is optional
Sriracha and red chili paste are also an option to make it spicy- just add when I say to add other sauces
1/3 cup of frozen peas
3 scallions- diced
Heat 1 tablespoon of oil over medium to high heat in a wok or large frying pan. Meanwhile cook rice according to package.
Add shrimp and cook 3-4 minutes then remove to a plate. Add more oil and cook zucchini and peppers for 2 minutes add garlic and cook for another minute. Remove to plate.
Add a little more oil then add beaten eggs. Constantly stir for 30 seconds. Add rice, sauces, shrimp, cooked vegetables and peas to the pan. Mix all together. Top with diced scallions.