Ingredients:

  • 500 grams cooked, cold rice
  • 2 cloves garlic, finely chopped
  • 1 large white onion, chopped
  • 1 large egg
  • 200 grams raw shrimp, peeled and deveined
  • 1/2 teaspoon salt, or to taste
  • 3 red chillies, thinly sliced
  • 1 teaspoon olive oil
  • 2 tablespoons vegetable oil

Instructions:

  1. Heat vegetable oil in a wok or large skillet over medium-high heat. Add chopped onion, garlic, and sliced chillies. Sauté for about 1 minute, until fragrant. Add the shrimp and cook until pink and opaque, about 2-3 minutes.
  2. Add the cold, cooked rice to the wok. Break up any clumps with a spatula. Mix well to combine the rice with the shrimp and aromatics.
  3. Season with salt. Stir-fry for another 2-3 minutes, ensuring the rice is heated through and evenly coated with the flavourful oil. Taste and adjust seasoning as needed.
  4. Push the rice to one side of the wok, creating a small empty space. Add olive oil to the empty space.
  5. Crack the egg into the oiled space. Scramble the egg quickly until it's about half-cooked, but still slightly runny.
  6. Use your spatula to mix the half-cooked egg into the rice and shrimp mixture. Stir well until the egg is evenly distributed.
  7. Serve hot and enjoy!