Ingredients:
2 cups cooked rice (preferably day-old and cold)
200g shrimp, peeled and deveined
1/2 cup peas and carrots (frozen or fresh)
2 tablespoons oil (vegetable or sesame oil)
2 cloves garlic, minced
1/2 onion, finely chopped
2 eggs, lightly beaten
2–3 tablespoons soy sauce (adjust to taste)
1 tablespoon oyster sauce (optional but adds umami)
1 teaspoon sesame oil (for finishing)
Salt and black pepper, to taste
2 green onions, sliced (for garnish)
Optional: chili flakes or sriracha for heat
Instructions:
1. Prepare Shrimp:
Season shrimp lightly with salt and pepper.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
2. Scramble Eggs:
In the same pan, pour in the beaten eggs and scramble gently. Remove and set aside with shrimp.
3. Sauté Aromatics:
Add the remaining tablespoon of oil.
Sauté garlic and onions until fragrant (about 1–2 minutes).
4. Cook Veggies:
Add peas and carrots. Stir-fry until tender (2–3 minutes).
5. Fry the Rice:
Add the cold rice, breaking apart any clumps. Stir-fry for a few minutes until heated through.
6. Season:
Return shrimp and eggs to the pan.
Add soy sauce, oyster sauce (if using), and a drizzle of sesame oil.
Stir well and taste—adjust seasoning if needed.
7. Finish & Serve:
Toss in sliced green onions.
Serve hot, with extra chili sauce if desired.
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