Shrimp fried rice

Step 1: You need about 4 cups of cold cooked rice. No leftovers? Cook the 1 ½ cups of rice with water following the package directions, spread it on a plate and chill it for at least 30 minutes, or the night before.

Step 2: Slice the green onions, keeping the white and green parts apart. Beat the eggs. Thaw the shrimp if they're frozen and pat them dry.

Step 3: Heat 1 tablespoon of the vegetable oil in a large pan over high heat. Cook the shrimp 1 to 2 minutes a side, until pink and opaque (145°F), and move them to a plate.

Step 4: Add 1 tablespoon of oil and scramble the eggs until just set. Put them with the shrimp.

Step 5: Add the last tablespoon of oil, the white parts of the onions and the peas and carrots for 2 minutes. Add the rice, spread it out and leave it a minute to crisp before stirring. Stir-fry 3 to 4 minutes until hot.

Step 6: Put the shrimp and eggs back, add the 3 tablespoons of soy sauce and the sesame oil, toss, and top with the green parts of the onions.