Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1/2 pound (225g) medium shrimp, peeled and deveined
- 2 tablespoons vegetable oil (or sesame oil)
- 2 eggs, lightly beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (or mixed vegetables)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for extra flavor)
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
- Prepare rice: If using fresh rice, spread it on a tray to cool and dry out a bit.
- Cook shrimp: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink and opaque, about 2–3 minutes per side. Remove and set aside.
- Scramble eggs: In the same pan, add the beaten eggs. Stir and cook until just set, then push to the side.
- Stir-fry aromatics: Add remaining oil, sauté onion and garlic for about 1 minute until fragrant.
- Add veggies: Stir in peas and carrots, cook for 2–3 minutes until heated through.
- Combine rice: Add cooked rice, breaking up clumps. Stir-fry for 3–4 minutes until everything is hot.
- Season: Pour in soy sauce and oyster sauce. Mix well. Return shrimp to the pan and toss to combine.
- Finish: Stir in green onions, taste, and adjust seasoning with salt and pepper.
- Serve: Enjoy hot, straight from the wok!
Would you like a version with extra flavor tips or variations (like pineapple shrimp fried rice)?