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Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add eggs; cook and stir until almost set. Remove eggs from skillet. Set aside.
Heat remaining 1 tablespoon oil in skillet on medium-high heat. Add onion, cook and stir 3 minutes or until tender. Add peas and carrots and pineapple; cook and stir 2 minutes. Add rice, shrimp and marinade; cook and stir until heated through. Add eggs; mix well. Garnish with cilantro and green onion, if desired.