Fried Shrimp Rice Print Email

½ lb small shrimp (cooked, peeled, deveined and tails removed)
4 cups cooked white rice (that is at least one day old)
1 cup frozen peas and carrots mix (thawed)
3 garlic cloves (minced)
1 small white onion (diced)
1 green onion (sliced)
1/8 cup soy sauce (or more to your taste)
1 tablespoon fish sauce (or oyster sauce)
2 eggs
1/8 teaspoon white pepper
Vegetable oil (for frying)?Sesame oil (for frying)

Add a little bit of vegetable oil to the pan. In a bowl beat 2 eggs. Pour eggs into the pan and scramble until cooked. Remove from pan and set aside.

Add a little more vegetable oil to the wok. Stir fry white onions, green onions, garlic and peas and carrot mix until vegetables have reached the desired tenderness. Add a little sesame oil to the wok and add the white rice. Stir fry rice for 2 minutes. Add fish sauce (or oyster sauce) and soy sauce while stir frying the rice.

Add white pepper. Add eggs and shrimp mix well and stir fry until heated thoroughly.?(Makes 3 Servings) -