Shrimp and Vegetable Fried Rice

 Shrimp and Vegetable Fried Rice

Ingredients (serves 4)

250g peeled shrimp (raw or pre-cooked)

500g cooked rice (preferably from the day before)

2 eggs

1 carrot, diced

100g peas (fresh or frozen)

1 red bell pepper, diced (optional)

2 green onions, sliced ​​(white and green parts separated)

2 garlic cloves, minced

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 teaspoon sesame oil

2 tablespoons vegetable oil

Salt and pepper to taste

Preparation

Cook the eggs

Heat a little oil in a wok or large skillet.

Crack the eggs, scramble them lightly, and set aside.

Cook the Shrimp

In the same pan, add a drizzle of oil.

Fry the shrimp for 2–3 minutes (until they are pink and golden brown). Remove them and set aside.

Sauté the Vegetables

Add the carrots, peas, bell peppers, and the white part of the scallions. Sauté for 3–4 minutes.

Add the garlic and cook for another minute.

Add the Rice

Stir in the cold rice, breaking up any lumps with a spatula. Sauté for 3–4 minutes over high heat.

Season and Assemble

Add the soy sauce, oyster sauce, and sesame oil. Mix together.

Return the scrambled eggs and shrimp to the pan. Stir well to heat through.

Finish

Adjust with salt and pepper.

Sprinkle with the green part of the scallions before serving.

Serving suggestion

Serve warm with a squeeze of lime or a few sesame seeds for a finishing touch.