Shrimp and egg fried rice.


Let’s make some fried rice!

Cut up veggies of your choice into 1/2 to 3/4 inch pieces.

Gather your shrimp, eggs and garlic.


Heat  a wok on medium high heat  and add garlic, oil and peppers. Start stir frying the vegetables in the oil mix and add a few tablespoons of water to speed up the softening process.


Once the vegetables are soft, yet firm (if that makes sense), push the vegetables to the side and pour day-old, cold rice into the middle of the wok. Make sure the rice touches the wok directly, sprinkle over two tablespoons of soy sauce, and cook for a minute. Then mix everything together.


Once you have fried the rice with the vegetables for a minute, push everything to the side again. Turn the heat  down to medium and crack two eggs into the middle of the wok. Make sure the eggs are directly cooking on the wok.


Scramble the eggs in the middle of the wok until they are a few seconds under cooked.


Immediately stir everything together for a few seconds then turn the heat up to high. Add the shrimp*, sprinkle in two tablespoons of soy sauce and stir fry for one more minute. Now leave  everything to crisp on the wok for a few more minutes, or to your liking.

*I used pre-cooked shrimp that I defrosted and cut up into 1/2 inch pieces prior to cooking. If you want to use fresh shrimp/prawns, slightly under cook them prior to making the fried rice and set aside.




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