1 lb raw shrimp, peeled and deveined, tails removed
1 tbsp minced garlic
1 tbsp butter
1 bag (16 oz) frozen mixed vegetables
4 cups cooked rice (preferably leftover)
2 tbsp soy sauce
1 tsp Chinese 5-spice blend
Melt the butter in a large pot over medium heat. Add the shrimp and the garlic, and cook until the shrimp is pink. Remove the shrimp and set aside.
Spray a small non-stick skillet (or grease lightly with oil or butter, as you choose). Add the two eggs to the skillet and scramble over medium heat. Set aside.
Return the larger pot to the stove, add a drizzle of olive oil, and cook the vegetables and five spice powder over medium to medium-high heat until the vegetables are warmed through and slightly softened (about 5 minutes).
Add the rice to the pot and mix well, stirring constantly to “fry” the rice until it’s warmed through — about 1-2 minutes.
Gradually add the soy sauce, stirring well. Taste as you go and adjust — you may want more or less soy sauce in the finished dish, depending on your family’s preferences.
Remove the pot from the heat, add the shrimp and eggs, and serve.