Shrimp Fried Rice

Ingredients

– 2 cups cooked jasmine rice, preferably day-old
– 1/2 pound shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 eggs, beaten
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as peas, carrots, and corn)
– 3 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Green onions, chopped, for garnish (optional)

Instructions

1. **Prepare the Ingredients:**
– Ensure the cooked rice is cold to prevent it from becoming mushy when frying.
– If the rice is freshly cooked, spread it on a tray and let it cool in the refrigerator for at least 30 minutes.

2. **Cook the Shrimp:**
– Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
– Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove the shrimp from the pan and set aside.

3. **Cook the Eggs:**
– In the same pan, add a bit more oil if needed.
– Pour in the beaten eggs and scramble until just set. Remove from the pan and set aside with the shrimp.

4. **Stir-Fry the Vegetables:**
– Add the remaining tablespoon of oil to the pan.
– Add garlic and stir-fry for about 30 seconds until fragrant.
– Add the mixed vegetables and stir-fry for 2-3 minutes until tender.

5. **Combine and Season:**
– Add the cold rice to the pan, breaking up any clumps with a spatula.
– Return the cooked shrimp and eggs to the pan.
– Add soy sauce, oyster sauce, and sesame oil. Stir well to combine.
– Season with salt and pepper to taste.
– Stir-fry everything together for an additional 2-3 minutes until heated through.

6. **Garnish and Serve:**
– Garnish with chopped green onions if desired.
– Serve hot as a main dish or side.