Ginger Shrimp Fried Rice

I accidentally made too much of this (good accident huh?) but it's a good thing because once you start digging in, it's hard to stop. I like my food on the spicy-side, not spicy-hot but spicy-spice. Feel free to alter the recipe if you're not a chili powder or paprika fan. You can also use strips of chicken in place of the shrimp. Snowpeas also make a great addition and a nice added crunch. Enjoy!

Ingredients:

16 oz thawed pre-cooked shrimp (or raw shrimp de-veined)
3 cups white rice
8 green onions, chopped
2 garlic cloves, chopped
1 chunk (when I say chunk I mean roughly the size of a quarter) ginger root, chopped
1 cup peas (thawed or pre-cooked)
2 tbsp olive oil
2 large eggs, beaten
3 tbsp chopped ginger concentrate (basically the stuff that comes in a jar at the store)
1 1/2-2 tbsp chile powder
1 tbsp paprika
1 1/2 tsp garlic salt
3 tbsp unseasoned rice vinegar
2 tbsp soy sauce

Preparations:

Prepare the white rice first, according to manufacturer's directions.
In a large skillet over medium-high heat, add 1 tbsp olive oil, sprinkle of paprika, and shrimp. Cook for 2 minutes if precooked (or if raw shrimp, cook for 3 minutes till a pearly white color). Once finished, empty the shrimp into a bowl and set aside.
Add remaining tablespoon of olive oil to pan, grill the green onion, chopped garlic, and ginger root for about 1 minute.
Toss in the cooked rice and mix with the sautee until rice is somewhat crisp (doesn't have to be perfectly toasted but we don't want the rice to be soft).
Add the eggs to the bottom of the pan after pushing the rice to the side and mix thoroughly, ensuring the egg is fried.
Add the peas, cooked shrimp, rice vinegar, soy sauce, ginger concentrate, chile powder, paprika, and garlic salt. Mix thoroughly and serve hot or refrigerate, makes great leftovers!