In a non-stick skillet or a saucepan bring water to a
boil, add rice, stir and reduce heat to low-medium. Cover and let simmer for
about twenty minutes. Once done, set aside and let cool.
Heat a large skillet, pour in vegetable oil, and add
onions and garlic. Cook for a couple of minutes until tender. Add ginger and stir
intermittently. If you use peas, carrots and corn, add them now and let them
thaw in the heat.
Mix in shrimp and rice and cook for about three
minutes. Don’t forget to flip the shrimp halfway through. Cooking time will
vary based on size of shrimp, don’t overcook.
Add scallions, eggs, salt, pepper, low sodium soy
sauce and sesame oil. Cook for another three minutes, until eggs are cooked and
everything is blended.