Ingredients:

  • 2 cups cooked jasmine rice (300g; ideally a day old)
  • 1 pound large shrimp, peeled and deveined (450g)
  • 2 tablespoons vegetable oil (30ml)
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 cup frozen peas and carrots (150g)
  • 3 green onions, sliced
  • 3 tablespoons soy sauce (45ml)
  • 1 tablespoon oyster sauce (15ml; optional)
  • 1 teaspoon sesame oil (5ml)
  • Salt and pepper to taste
  • 2 large eggs, beaten

Instructions:

  1. Prepare the Rice: If using freshly cooked rice, spread it on a baking sheet to cool and dry out for about 30 minutes. Optionally, refrigerate overnight for best results.
  2. Sauté Shrimp: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside.
  3. Cook Vegetables: Add remaining oil to the skillet. Add diced onion and sauté until translucent, about 2 minutes. Add garlic, peas, and carrots. Sauté for another 3 minutes until veggies are tender.
  4. Scramble Eggs: Push the veggies to one side of the pan. Pour beaten eggs into the other side, scrambling until fully cooked. Mix with the vegetables.
  5. Combine Ingredients: Add the cooled rice and cooked shrimp back to the skillet. Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir-fry until well combined, about 3-5 minutes.
  6. Final Touch: Taste and adjust seasoning with salt and pepper. Stir in sliced green onions just before serving.