Fried rice is an ancient dish that was originally put together to accommodate leftovers, specifically rice. Being so versatile, it can be found all over Asia.
INGREDIENTS
- 2 tbsp vegetable oil divided
- 250g / 8 oz raw shrimp
- Salt
- White pepper or black pepper
- 400g / 3 cups day old cooked long grain rice
- 3 eggs
- 140g / 1 cup frozen vegetable mix (peas, carrots, corn, bean)
- 2 tbsp light soy sauce
- 2 tsp sesame oil
- 2-3 green onions sliced
- Melbourne chilli oil to serve
INSTRUCTIONS
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Prepare the ingredients before starting to cook. Season the shrimp with salt and white pepper. Beat the eggs with salt and pepper in a bowl and set aside. Measure out the frozen vegetable mix.
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Heat 1 tablespoon of the vegetable oil in a wok or a large pan and cook the shrimp for 2-3 minutes until cooked all the way through. Remove to a plate.
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Add the eggs to the wok and scramble them into large pieces. Then push to one side of the wok, add another tablespoon of oil and bring in the rice to the wok, stir until it’s heated through. Then add the frozen vegetables and the soy sauce, stir fry for a couple of minutes, then bring the shrimp back to the pan, stir fry until everything is hot. Taste and add a touch of soy sauce if needed and the sesame oil, top with sliced green onions. Serve with Melbourne chilli oil.