Cook Once, Eat Twice! 7 Meals that Make for Killer Leftovers

Ingredients:
2 cups cooked rice
1 cup chopped asparagus
1 cup frozen and defrosted peas
1/2 red pepper, chopped
1/2 onion, chopped
6 spring onions, chopped
2 cloves garlic
1 tablespoon freshly grated ginger
3 eggs, whisked
3 tablespoons soy sauce
2 tablespoons sesame seed oil
1 tablespoon olive oil
1 lb peeled and de-viened shrimp

Directions:
1. Preheat large skillet or wok. Add olive and sesame oil. Add chopped asparagus, red bell pepper and onion. Cook until tender crisp. Add garlic and ginger. Add whisked eggs and cook until done. Add rice and shrimp. Add soy sauce and peas. Stir and cook until shrimp is no longer pink.