This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Heat half the peanut oil in large pan; add shrimp and sauté until cooked through. Remove and reserve. Wipe pan.
Heat remaining oil in pan. Add garlic, green onions and ginger, and sauté until soft.
Add eggs, and cook, stirring constantly, until scrambled.
Add peas, and sauté until heated. Add rice and soy sauce. Cook for three minutes and mix well.
Add back shrimp, toss to combine with sesame oil and serve warm.