3 c water
1 1/2 c rice
4 tsp canola oil, divided
3 large eggs, beaten
36 large shrimp, peeled and deveined
1 small white onion, chopped
1 Tbls fresh ginger, peeled & minced
2 garlic cloves, thinly sliced
4 ounces peas
1/2 large red bell pepper, diced
2 Tbls lower-sodium soy sauce
2 Tbls oyster sauce
Boil water in sauce pan with a drizzle of olive oil. Add rice and reduce heat. Let cook until fully done approximately 22-28 minutes. Set rice aside.
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan. Add eggs; cook for 2-3 minute or until done, stirring constantly to scramble. Remove egg from pan. Add 1 teaspoon oil to pan. Add shrimp, and cook for 2 minutes or until done. Remove shrimp from pan.
Add remaining 1 teaspoon oil to pan. Add onions, ginger and garlic; cook for 2 minutes, stirring frequently. Stir in peas and bell pepper; cook 1 minute, stirring occasionally. Add eggs, shrimp, and rice to pan, and cook 2 minutes or until thoroughly heated. Stir in soy sauce and oyster sauce. Remove from heat.