Defrost the frozen shrimp- Place them in a strainer and then submerge the strainer in a large bowl of ice cold water. Let sit for 5 minutes and then replace the water in the bowl with more cold water for another 5 minutes. That should do the trick.
While the shrimp is defrosting, heat a large skillet or wok with the 1 tbsp. olive oil.
Add the 1/2 tbsp. of garlic and, after 30 seconds, the edamame and stir-fry veggies and cook for 3 minutes.
Add the brown rice, 1 tsp. of sesame oil, 1 tsp. of fish sauce and 2 tbsp. of soy sauce to the veggie mixture and cook for another 2-3 minutes.
Take the defrosted, pre-cooked shrimp, dice it into bite-sized pieces and add it to the rice.
Finally, push the rice mixture over to one side of the skillet and add the two eggs to the other side. Mix the eggs until scrambled and the fold them into the rice mixture. Serve and enjoy!
As you can see above, I used Green Giant's riced cauliflower instead of brown rice. I'm desperately trying to get swimsuit ready for an October couples trip! It was actually really good that way though. Even my kids ate it!
You can sub any protein on hand for the shrimp, and skip the defrosting step, or even just eat this as a vegetable fried rice.
I buy my frozen, pre-cooked shrimp in bulk from Costco, because 'Merica.
For more thorough directions on quickly, and safely, defrosting frozen shrimp, please check out this link from leaf.tv.