Shrimp Fried Rice

9 medium shrimp, peeled and de-veined
2 eggs, beaten
1 small red onion, chopped
1/2 cup peas
1/2 cup corn
3 cups cold brown rice
4 tbsp olive oil
1 tsp garlic paste
1 tsp ginger paste
1 tsp Sriracha Hot Chili Sauce
1 tbsp sesame oil
1 tsbp low sodium soy sauce
pepper and salt, to taste

Finely chop the onion. Lightly beat the eggs with the salt and pepper. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. Add 2 tablespoons oil. Add the onion, cook until transparent. Add rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Add shrimp and stir fry until cooked through. Add peas and corn. Stir in the soy sauce. Mix together garlic paste, ginger paste, sesame oil, and chili sauce. Stir into rice mixture. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Top with salt and pepper. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user PHRAUGIE.