Shrimp Fried Rice Recipe

Elements:

2 cups cooked jasmine rice (ideally day-old)
1/2 pound shrimp, peeled and deveined
2 tablespoons vegetable oil
2 eggs, frivolously crushed
1 small onion, chopped
2 cloves garlic, minced
1/2 cup frozen peas and carrots combine
2 tablespoons soy sauce (guarantee halal-certified)
1 tablespoon oyster sauce (guarantee halal-certified)
1/2 teaspoon sesame oil
Salt and pepper to style
2 inexperienced onions, sliced (elective for garnish)

Instructions:

Warmth 1 tablespoon of vegetable oil in a big skillet or wok over medium-high warmth. Add shrimp, season with salt and pepper, and prepare dinner for 2-3 minutes till they flip pink. Take away shrimp from the skillet and put aside.
In the identical skillet, add the remaining tablespoon of oil and sauté the onion and garlic for about 1-2 minutes till aromatic.
Push the onion and garlic to 1 facet of the pan and pour the crushed eggs into the opposite facet. Scramble the eggs till absolutely cooked.
Add the peas and carrots combine, stir for 1 minute, then add the cooked rice. Stir-fry the rice for 2-3 minutes, ensuring every little thing is properly mixed.
Add soy sauce, oyster sauce, and sesame oil, stirring constantly to coat the rice. Return the shrimp to the skillet and blend completely till heated by way of.
Style and alter seasoning with salt and pepper if wanted.
Garnish with inexperienced onions if desired, and serve scorching.

Prep Time: 10 minutes | Cooking Time: quarter-hour | Whole Time: 25 minutes
Kcal: 365 kcal | Servings: 4 servings

Ideas:
Use chilly, day-old rice to forestall it from clumping when stir-frying.
For further taste, add a touch of fish sauce (halal-certified) to the rice.