Description
A flavorful shrimp fried rice with egg, featuring vibrant colors and mouthwatering flavors for a comforting meal.
Ingredients
- 2 cups cooked day-old rice
- 1 lb jumbo shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1 carrot, diced
- 1 cup peas
- 2-3 tablespoons soy sauce
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- Heat 1 tablespoon of vegetable oil in a wok or large pan over medium-high heat.
- Add garlic and shallots, stir-frying for about 1 minute until fragrant.
- Add the shrimp and cook until pink and cooked through, about 3-4 minutes. Remove shrimp and set aside.
- In the same pan, add another tablespoon of oil. Pour in the beaten eggs and scramble them until cooked.
- Add the day-old rice, carrots, and peas. Stir-fry for about 3-4 minutes, breaking up any clumps of rice.
- Return the shrimp to the pan. Drizzle soy sauce over the rice and mix well. Season with salt and pepper to taste.
- Cook for another 2-3 minutes, stirring frequently.
- Garnish with chopped green onions before serving.
Notes
Use high heat for quick cooking. Make sure shrimp are dry before cooking for a perfect sear. Leftovers can be stored in the refrigerator for 3-4 days.
