Ingredients
Equipment
Method
- Pat the shrimp dry and toss them with a bit of oil, a pinch of salt, and a pinch of pepper. (maybe a dab of sambal). Set aside
- Mix the rice with soy sauce, beaten egg, oyster sauce, dark soy sauce, and Sambal chili sauce in a large bowl. Mix this very well, coating the rice.
- On high heat, heat the wok until smoking hot. Drizzle in some cooking oil, and swirl it around. Add the shrimp. Stir for just a minute.
- Once the shrimp change color, add the diced onion, ginger, chilies (if using), and garlic. Keep stirring until fragrant.
- Add the diced vegetables and stir for a few minutes or until cooked; remove and reserve.
- Reduce the heat to medium, drizzle more oil into the wok and add the rice
- Stir over medium heat for a few minutes until the rice grains start to separate and take color.
- When the rice becomes fluffy, return the shrimp and vegetables to the wok.
- Add some diced scallions, and toss to combine.
- Taste, season, and balance flavor
Nutrition
Notes
One note on frozen veggies is that you do not want huge chunks of veggies, like a broccoli mix; we are looking for small pieces that will cook reasonably fast.
This is fridge velcro; just about any leftover can be used.
One can fry off bacon and use the drippings in place of the oil.