Quick Shrimp Fried Rice

• 15ml neutral cooking oil (for the eggs)
• 15ml neutral cooking oil (for the shrimp)
• 15ml neutral cooking oil (for the vegetables)
• 3 eggs
• 300g raw shrimp (peeled and deveined)
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 150g mixed vegetables (peas, carrots, and corn)
• 600g cooked white rice (day-old and cold)
• 45ml soy sauce
• 15ml oyster sauce
• 15ml sesame oil
• 4 green onions (sliced)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Heat neutral cooking oil in a wok or large skillet over medium-high heat. Whisk eggs and pour into the pan, scrambling until just set. Remove to a plate.

2. Mark step 2 done
   2

   Add neutral cooking oil to the wok. Add raw shrimp and cook until they turn pink and opaque. Remove to the plate with the eggs.

3. Mark step 3 done
   3

   Add neutral cooking oil to the wok. Stir-fry yellow onion and garlic until fragrant and softened. Stir in mixed vegetables and cook until tender.

4. Mark step 4 done
   4

   Break up cooked white rice and add it to the wok. Pour in soy sauce, oyster sauce, and sesame oil. Toss continuously on high heat until the cooked white rice is heated through and evenly coated in the sauce.

5. Mark step 5 done
   5

   Return the cooked raw shrimp and scrambled eggs to the wok. Sprinkle in green onions and toss everything together for 1 min until thoroughly heated.

6. Mark step 6 done
   6

   Serve immediately. Refrigerate leftovers in shallow containers promptly, within 2 hours of cooking.

Created with AI. Review the ingredients, quantities and steps before cooking.