Shrimp Fried Rice

This is one of my favorite dishes that Kent makes. It is always so good!! You can get uncooked shrimp from the seafood counter in the grocery store or buy it frozen - in this recipe the shrimp are usually just as good if they are frozen. It works best to make this recipe in a large wok. But if you don't have one, use a large frying pan. We always make it in a frying pan, it just gets a little crowded at the end!

Shrimp Fried Rice
Ingredients:
4 cups leftover rice (or cooked rice allowed to cool completely)
1 cup peeled, deveined shrimp without tail
¾ cup carrot, chopped
¾ cup celery, chopped
1 cup bean sprouts
¾ cup onion, chopped
2 cloves garlic, finely chopped
2 eggs
½ cup scallion
3 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
4 tbsp Vegetable oil
Salt and pepper

Directions:
Heat 2 tbsp of vegetable oil over high heat and stir fry the carrots, celery, onion, and bean sprouts for about 2-3 minutes, remove from pan/wok to plate. Add another tbsp of oil and allow it to heat up. Stir fry shrimp until they are about 75% cooked, remove from pan. Lower heat to medium/medium-high and add another tbsp of oil. Cook garlic for a minute, then crack eggs into pan and stir fry. Return pan to high heat and add rice. Stir fry rice, mixing with garlic and egg. Add soy sauce, oyster sauce, sesame oil, carrots, celery, onion, bean sprouts, scallion and stir fry for 4-5 minutes, mixing ingredients through the rice. Add shrimp and cook until pink.