Shrimp Fried Rice

2 cups long-grain white rice, cooked

½ cup carrot, peeled, medium dice

8 ounces raw shrimp, peeled and deveined (35-45 count)

2 teaspoons sesame oil

2½ teaspoons salt, divided

2 eggs, beaten

2-3 tablespoons peanut oil

2 teaspoons garlic, minced

¾ cup frozen peas, thawed

½ teaspoon fresh ground black pepper

2 scallions, thinly sliced on bias, divided (reserve sliced, dark green tops for garnish)

Let rice cool completely and refrigerate 2 hours or overnight (see note).

Blanche diced carrot 2 minutes in boiling water; remove to a bowl with a slotted spoon. Add shrimp to the water and par-cook 1 to 2 minutes; remove with a slotted spoon to another bowl.

In a small bowl, combine sesame oil, ½ teaspoon salt and eggs. Heat wok or large frying pan over high heat until wisps of smoke rise up. Add 2 tablespoons peanut oil and onion, stir fry 1 minute. Add garlic and carrot, stir 1 minute. Add egg mixture and cook 30 seconds, tossing briskly.

Add rice and stir-fry 3 minutes. Add shrimp, peas, pepper and remaining salt or soy sauce and cook 4 minutes more. Add scallions in the last minute. Turn onto serving plate, garnish with scallions and serve.

Serves two.

Cook's note: Make sure rice is fully cooled. Using hot or warm rice will yield a sticky mess.