Better than takeout and a great way to use up leftover rice. Shrimp, veggies, and rice come together in under 20 minutes.

2 cups cooked rice (day-old works best)

½ lb shrimp, peeled & deveined

1 cup peas and carrots

2 eggs, beaten

2 tbsp soy sauce

1 tbsp sesame oil

2 green onions, sliced

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1. Heat sesame oil, cook shrimp 3 minutes; remove.

2. Scramble eggs, then add veggies and rice.

3. Stir-fry 5 minutes.

4. Add soy sauce, shrimp, green onions, toss and serve.

Swap shrimp for chicken or add chili flakes for heat.