Shrimp Fried Rice

Let me start off by saying that I am no expert in Asian cooking. I'm no expert in any cooking, really, but I'm definitely not an expert with the Asian cuisine. But I love to cook Thai food. Tonight I needed something fast and easy to make, so I came up with Shrimp Fried Rice. The rice cooker could do the rice, shrimp defrosts fast and cooks all in about 10 minutes, and I just chopped up all the leftover veggies in my fridge.

Here's what I did:

While the rice is cooking,

-Saute onions in vegetable oil until translucent. Then add the veggies you want. I added garlic (DUH!), green pepper, portabella mushrooms, and peas. Set aside.

-Scramble 3 eggs. Set aside.

-Salt and pepper the shrimp, then cook until done, about 4 or 5 minutes. Set aside.

-Add the rice to the saute pan. Add the sauce: 1 teaspoon chili powder, 3 tablespoons brown sugar, 2 tablespoons fish sauce, and 2 tablespoons soy sauce. Mix to combine. Then add all other ingredients. Sprinkle with green onions. Enjoy!