Ingredients:

  • 2 cups cooked and cooled jasmine rice (about 300g)
  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tablespoons vegetable oil (30ml)
  • 2 eggs, beaten
  • 1 cup mixed vegetables (peas, carrots, corn) (150g)
  • 3 green onions, sliced thinly
  • 2-3 cloves garlic, minced
  • 3 tablespoons soy sauce (45ml)
  • 1 tablespoon oyster sauce (15ml) (optional)
  • Salt and pepper to taste
  • Optional garnish: sesame seeds, cilantro

Instructions:

  1. Prepare the Ingredients: Rinse and chop vegetables, mince garlic, and slice green onions.
  2. Cook the Shrimp: Heat 1 tablespoon of vegetable oil in the skillet over medium-high heat. Add shrimp, seasoning lightly with salt and pepper. Cook until pink, about 2-3 minutes. Remove and set aside.
  3. Scramble the Eggs: In the same skillet, add the beaten eggs. Cook until just set, then scramble and mix through.
  4. Stir-Fry the Vegetables: Add remaining oil, garlic, and mixed vegetables. Sauté for 2-3 minutes until vibrant.
  5. Combine Ingredients: Add shrimp back to the pan, followed by the cooked rice and sauces. Stir-fry for about 3-4 minutes, ensuring everything is combined well.
  6. Garnish and Serve: Stir in green onions just before serving and garnish with optional sesame seeds and cilantro.