<http://schema.org/recipeInstructions>
" Season the shrimp lightly with salt and pepper. Heat a wok or a large saucepan over high heat until very hot. Add 1 tablespoon of the oil and, when it is hot, add the shrimp and quickly stir-fry them until they are pink, about 2 minutes. Transfer the shrimp to a plate and set them aside. Heat 1 more tablespoon of oil in the same wok or saucepan over high heat. Add the eggs and scramble them quickly with a whisk or fork. Slide the eggs onto the plate with the shrimp when they are just cooked through, about 1 minute. Return the wok or saucepan to the burner over high heat, add the remaining 1 tablespoon of oil, then add the cooked rice and cook, stirring occasionally, until it is lightly browned in spots, about 5 minutes. Add the carrots, ginger, and garlic and cook, stirring, until they become fragrant, 1 to 2 minutes. Add the soy sauce, edamame or peas, and scallions and cook, stirring often, until everything is hot and the carrots are tender, 3 to 4 minutes. Return the cooked shrimp and scrambled eggs to the wok or saucepan and stir until everything is well mixed and heated through, about 1 minute. Garnish the stir-fry with the parsley or scallion and serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a35456/shrimp-stir-fried-rice-recipe-rbk0912/>