This is a very quick recipe and great for using up leftover rice. I don't have peanut oil , so I just subbed olive oil. I also would only use 3 cups of cooked rice next time or double the carrots, shrimp and cilantro.
2 teaspoons peanut oil
1 teaspoon dark sesame oil
1/4 cup finely chopped carrot
1 teaspoon minced peeled fresh ginger
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
4 cups cooked long-grain rice
1 cup chopped cooked shrimp
2 tablespoons low-sodium soy sauce
1/2 cup chopped fresh cilantro
Heat oils in a large nonstick skillet over medium-high heat. Add carrot, ginger, red pepper, and garlic; sauté for 1 minute. Add rice; sauté 2 minutes. Stir in shrimp and soy sauce; sauté 1 minute. Remove from heat; stir in cilantro.