Shrimp Fried Rice

In wok or large nonstick skillet, toast sesame seeds over medium heat, stirring, until golden, about 2 minutes. Transfer to small bowl; set aside.

In separate bowl, whisk eggs, sesame oil and 1/4 tsp (1 mL) of the salt. In wok, heat 1 tbsp (15 mL) of the vegetable oil over medium heat, swirling to coat. Pour in egg mixture; cook until beginning to set. Scrape spatula across pan to form large soft curds; cook, scraping with spatula, until thickened and moist but no liquid remains, 2 minutes. Transfer to plate; set aside.

Chop onions, keeping white and green parts separate. In wok, heat remaining oil over medium-high heat; stir-fry white parts of onions, remaining salt, garlic, carrot and red pepper until tender, about 5 minutes.

Add rice and water; stir-fry until rice is hot and liquid is evaporated, 3 minutes. Return eggs to pan. Add shrimp, peas and green parts of green onions; stir-fry until heated through, about 3 minutes. Sprinkle with sesame seeds.