Ingredients
- 2 cups cooked white rice (preferably day-old, cold)
- ½ pound (225g) medium shrimp, peeled & deveined
- 2 tablespoons vegetable oil (or sesame oil)
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 green onions, sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- ½ teaspoon ground black pepper
- Salt, to taste
Instructions
- Prepare shrimp: Pat shrimp dry and season lightly with salt and pepper.
- Cook eggs: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble quickly. Remove and set aside.
- Cook shrimp: In the same pan, add another tablespoon of oil. Add garlic and cook until fragrant (about 30 seconds). Add shrimp and cook until pink and cooked through (about 2-3 minutes). Remove and set aside with eggs.
- Stir-fry rice & veggies: Add a bit more oil if needed. Add mixed vegetables and cook for 2-3 minutes. Add rice and stir-fry, breaking up any clumps.
- Combine: Return cooked eggs and shrimp to the pan. Add soy sauce, oyster sauce (if using), and pepper. Toss everything together until well combined and heated through.
- Finish: Stir in green onions. Taste and adjust seasoning with more soy sauce or salt if needed.
- Serve: Enjoy hot, garnished with extra green onions if desired!
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