Shrimp Fried Rice

Ingredients

• shrimp — 200 g, peeled and deveined
• cooked rice — 3 cups, cold
• eggs — 2 large
• carrot — 1/2, diced small
• frozen peas — 1/2 cup
• cooking oil — 2 tbsp
• salt — 1/2 tsp
• white pepper — 1/4 tsp
• soy sauce — 1 tbsp

Steps (beginner-friendly)

1. Pat the shrimp completely dry with paper towels (wet shrimp makes soggy rice) and season with a pinch of salt.
2. Dice the carrot into small 5 mm cubes so it cooks quickly.
3. Heat 1 tbsp oil in a wok over high heat. Add shrimp and stir-fry 1-2 minutes until they curl and turn fully pink and opaque. Remove to a plate.
4. Add the remaining oil. Beat the eggs into the pan, scramble 20 seconds until half-set, then add the cold rice immediately and toss to coat.
5. Stir-fry 2-3 minutes until the rice is hot, loose, and each grain is separate.
6. Add diced carrot and peas, stir-fry 1-2 minutes until the carrot is just tender.
7. Return the shrimp, add 1/2 tsp salt, white pepper, and 1 tbsp soy sauce. Toss everything 1 minute and serve hot.