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Shrimp Fried Rice

['2 tablespoons vegetable oil, divided', '12 ounces peeled deveined small shrimp, thawed if frozen', 'Kosher salt', '8 scallions, whites chopped, greens thinly sliced', '2 garlic cloves, chopped', '1 tablespoon finely chopped peeled ginger', '3 cups cold cooked white rice', '2 large eggs, beaten to blend', '1/2 cup frozen edamame, thawed', '1/2 cup frozen peas, thawed', '3 tablespoons reduced-sodium soy sauce', '2 tablespoons unseasoned rice vinegar', '1 teaspoon toasted sesame oil']

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
Heat remaining 1 tablespoon vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.

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