Prep time; 10 mins
Cooking time; 20 mins
Total time; 30 mins
Recipe inspiration; dinneratthezoo
4 teaspoons vegetable oil
350g shrimp peeled and deveined
Salt and white pepper to taste
1 medium yellow onion, finely chopped
1 large carrot, peeled and chopped
1/2 cup frozen peas
2 teaspoons garlic, minced
2 eggs, lightly beaten
3 cups cooked rice
3 tablespoons light soy sauce
1 tablespoon sesame oil
1/4 cup green onions sliced
In a frying pan over medium heat, bring 2 tablespoons of oil to boil. Add the shrimps in a single layer in the pan; do not overcrowd the pan. If your pan is too small, cook them in batches. Season with salt and pepper to taste. Cook for approx. 4 minutes on both sides. Transfer shrimps onto a plate, put aside
Add another tablespoon of oil on the same pan together with the onion, garlic and carrots. Cook until soft. Add green peas and a splash of water. Cook until the vegetables are half cooked or cooked to your liking. Move them to one side of the pan.
Add the remaining cooking oil along with beaten eggs. Keep stirring and breaking up the eggs until they are scrambled. Mix well with the vegetables.
Add rice and the cooked shrimps. Cook only until the rice is warm. Add soy sauce and sesame oil. Mix well, garnish with spring onion.