Ingredients:
2 cups of cooked and cooled basmati or jasmine rice
1/2 pound large raw shrimp, peeled and deveined
1 tablespoon vegetable oil
1 diced onion
3 cloves of minced garlic
1 diced carrot
1 diced red bell pepper
2 tablespoons of light soy sauce
1 tablespoon of dark soy sauce
2 tablespoons of oyster sauce
2 beaten eggs
3 tablespoons of green onions, chopped
Salt and pepper, to taste
Sesame oil, for finishing (optional)
Instructions:
In a large nonstick pan or wok, heat the vegetable oil over medium heat. Add the onions and cook until soft and translucent, about 2 minutes.
Add the minced garlic, diced carrot and red bell pepper and stir-fry until they are just tender, about 3 minutes.
Push the vegetables to the sides of the pan and add the beaten eggs to the center. Scramble the eggs until they are set, then mix with the vegetables.
Add the shrimp to the pan and stir-fry until they are just cooked through, about 2 minutes.
Add the cooked and cooled rice to the pan and stir to combine with the vegetables and shrimp.
Add the light soy sauce, dark soy sauce and oyster sauce, and continue to stir-fry until the sauce is evenly distributed and the rice is hot, about 2 minutes.
Season with salt and pepper to taste.
Stir in the green onions and drizzle with a little sesame oil, if desired.
Serve immediately. Enjoy!
