4 tablespoons canola
1 pound medium-large fresh shrimp, cleaned
1 cup frozen peas
2 to 3 garlic cloves, finely minced or pressed
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups cooked rice
3 to 4 tablespoons low-sodium soy sauce
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
To a large non-stick skillet or wok, add 2 tablespoons canola. Add the eggs and cook to scramble, stirring as necessary. Remove and set aside.
Add the remaining oil, add the garlic, ginger, onion and cook for 3 minute, stir intermittently
Add the shrimp, and cook over medium-high heat for about 3 minutes
Add the peas and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the rice, soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 3 minutes.
Add the eggs, cook for another min.