Shrimp Fried Rice

Prepare the Sauce/Marinate the Shrimp:
Combine the sauce ingredients. Thaw the shrimp completely, pat dry, and sprinkle with paprika. Place the shrimp in a medium bowl, add 2 tablespoons of the sauce, toss to coat, and set aside.
Cook the Rice:
Add chicken broth to a saucepan, bring to a boil, add the rice, cover, and reduce to a gentle simmer. Let steam for 15 minutes, check, and if needed, simmer 5 more minutes. Optionally, let it sit covered for 10 minutes off heat.
Scramble the Eggs:
Melt butter over medium-low heat, add whisked eggs, and scramble until just cooked. Set aside.
Stir Fry:
Heat oil in a skillet over medium-high heat. Add shrimp and cook for 1 minute + 20 seconds per side. Remove shrimp. Reduce heat to medium, add wine, and deglaze the pan. Add onions, garlic, peas, and carrots; cook for 1 minute. Add the cold rice and remaining sauce, increase heat to medium-high, and toss for 3 minutes. Add shrimp, eggs, and green onions, toss to heat through. Remove from heat and serve.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 450 kcal | Servings: 4