Jasmine rice with shrimp and peas

Instructions

1. Whisk the broth, oyster sauce, ginger juice, soy sauce, sesame oil, and crushed red pepper in a small bowl; set aside.
2. Heat 1 teaspoon of the canola oil in a medium nonstick skillet over medium-high heat. Add the shrimp and cook, turning often, until opaque in the center, about 3 minutes. Transfer the shrimp to a bowl.
3. Add the remaining 1 teaspoon canola oil to the same skillet, then add the carrot, scallions, ginger, and garlic. Cook, stirring constantly, until fragrant, about 2 minutes. Add the rice, tossing to coat. Stir in the broth mixture; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the rice is tender, about 20 minutes.
4. Add the shrimp and peas to the skillet and cook, stirring frequently, until heated through, about 3 minutes. Yields 1 1/3 cups per serving.