Mellow Shrimp and Edamame Fried Rice

MELLOW SHRIMP AND EDAMAME FRIED RICE
2 eggs
Kosher salt, black pepper
Vegetable oil
4 green onions, thinly sliced (separate white and green parts)
3 T. minced garlic
1 T. minced fresh ginger
1 lb. large shrimp (31-35/lb.), peeled and deveined
1 c. thawed shelled edamame
2 T. soy sauce, more to taste
4 c. cooked white rice, room temp or cold
1 t. Asian (toasted) sesame oil, more to taste
Tabasco to taste

1. In bowl, lightly beat eggs and season with salt and pepper. Set aside.
2. Heat about 2 T. oil in wok or nonstick skillet over medium heat.
3. Add white part of green onions, garlic and ginger. Stir fry for a few seconds.
4. Season shrimp with salt and pepper. Add shrimp and edamame and stir fry until shrimp turn pink.
5. Add soy sauce and about 2 T. oil, add eggs and cook, stirring occasionally with rubber spatula, until almost set, 2 minutes.
6. Remove the wok from heat and fold the eggs into rice mixture.
7. Drizzle sesame oil over rice, sprinkle with green part of green onions. Toss to combine.
8. Season to taste with additional soy sauce, sesame oil and Tabasco, if desired.