Homemade Shrimp Fried Rice

Directions

1. In a small bowl, combine the soy sauce, 2 tablespoons sesame oil, ginger, garlic and pepper flakes. Transfer 3 tablespoons to a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Set aside remaining soy sauce mixture.
2. In a large skillet or wok, stir-fry onion and pepper in 1 tablespoon canola oil and 1 teaspoon sesame oil until crisp-tender, 4-6 minutes. Remove and set aside.
3. Drain shrimp and discard marinade. In the same skillet, stir-fry shrimp in remaining canola and sesame oil until shrimp turn pink, 5-6 minutes. Remove and set aside.
4. Add rice, reserved soy sauce mixture and salt to the pan; cook until heated through, 4-6 minutes, stirring to break up rice and coat evenly. Stir in green onions, cilantro, onion-pepper mixture and shrimp; heat through.