Ingredients
Scale
- 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)
Instructions
- 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 the 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.