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Ingredients

Instructions

1. In a medium saucepan, combine rice and chicken stock. Bring to a boil, then cover and reduce heat to low. Simmer until liquid is absorbed (approx. 15 minutes). Remove from heat, fluff rice with a fork then cover and set aside.
2. In a large skillet or wok, melt butter and add canola oil. Add onions and sauté briefly then add the peas and minced garlic and heat through. Remove from skillet to a covered container to keep hot, set aside.
3. Return the skillet to heat and add cooked rice, stirring to spread rice evenly over the bottom of the skillet. Add the ginger, turmeric, garlic powder, soy sauce and teriyaki sauce to the rice and stir to combine.
4. Return the peas to the skillet, and then add the shrimp and scrambled eggs.
5. Stir to combine and serve immediately.