Shrimp Fried Rice

This fried rice uses very little oil and lots of healthy, tasty ingredients. The recipe is an adaptation of this one Ellie Krieger's Fried Rice. Although I have made the original recipe and loved it, I simplified the ingredients and methods so that it goes a little quicker.

1 Tbl. canola oil
2 large cloves garlic, minced (I used jarred garlic)
1/2 onion, chopped fine (if we have green onions in the garden, I prefer them)
1 1/2 tsp. ginger powder
4 cups cooked brown rice
4 cups frozen veggies, microwaved according to directions (I used edamame and corn, but have used peas and carrots with good results)
1 pound frozen shrimp, cooked, tail-off, peeled and de-veined (thawed and rinsed and drained)
2 large eggs, beaten
4 Tbl. low-sodium soy sauce

Heat canola oil in a large skillet over high heat. Add garlic and onion and cook, stirring, until softened and aromatic, 1 to 2 minutes. Add the rice, veggies, and shrimp. Add the ginger powder. Cook, stirring, until heated through, about 5 minutes.

Make a 3-inch well in the center of the rice mixture. Add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot.

Serves about 6.