If you have a wok now is an ideal time to get it out and use it. A cast iron skillet works great too. This is a perfect meal for mid-week when you want dinner on the table fast. Proteins and vegetables are chopped small so that they cook quickly over high heat, then it all comes together with my kicked-up stir-fry sauce. You can swap any type of protein–tofu, chicken, pork and any vegetable you have in your fridge or freezer. The best part–LEFTOVERS for lunch the next day!
Note: Cauliflower rice makes a great substitute if your are trying be healthier.
To make stir-fry sauce, mix chili paste, oyster sauce, soy sauce, honey, fish sauce, and hoisin sauce into a pyrex measuring cup and stir until mixed well. Set aside until ready to use.
Next, heat 1 tablespoon canola oil in a wok or large nonstick skillet over medium-high heat. Season shrimp with salt, add to wok and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
Heat remaining tablespoon of canola oil in same skillet; add scallions, carrots, and cook until starting to soften, 3-4 minutes. Next, add garlic and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 3-4 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
Add edamame or peas, cooked shrimp, and stir fry sauce to the wok. Cook, tossing constantly, until shrimp and vegetables are heated through, and everything is combined, 2-3 minutes.