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Most people recommend using day-old rice to make fried rice for a fluffy result. This recipe is an exception. You can use freshly cooked rice. It doesn’t matter if your rice is wet and mussy either because mixing the egg with the rice keeps the grains from sticking to each other.

INGREDIENTS (serves 2 people)
2 cups (330g) of cooked rice
2 whole eggs
1 tbsp of soy sauce (Amazon Link - [ Ссылка ])
1 tbsp of oyster sauce (Amazon Link - [ Ссылка ])
1 tsp of dark soy sauce (Amazon Link - [ Ссылка ])
1 tbsp of garlic chili sauce (any brand will work) (Amazon Link - [ Ссылка ])
3 tbsp of oil to stir fry
1 tbsp of minced garlic
1/4 cup of diced onion
2/3 cups (80g) of diced vegetables
1 cup (150g) of peeled and deveined shrimp
1/4 tsp of salt
White pepper to taste (Amazon Link - [ Ссылка ])
A drizzle of oil to marinade the shrimp

INSTRUCTIONS
Season the shrimp with some salt, white pepper, and a drizzle of oil. Mix well and set it aside.
Season the rice with soy sauce, oyster sauce, dark soy sauce, and Sambal chili sauce. The benefit of seasoning the rice before cooking is that you can take your time to get everything ready to avoid rummaging around when the heat is on.
Crack 2 eggs into the rice and mix well.
Turn the heat to high and 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 and garlic. Keep stirring until fragrant.
Add the diced vegetables and stir for a few minutes or until cooked through.
Remove the shrimp & vegetables from the wok. Drizzle more oil into the wok and add the rice. Stir over medium heat for a few minutes. Don’t use high heat otherwise, you will burn the egg. The rice will be gluey in the beginning. As the egg starts solidifying, the grains will separate naturally.
When the rice becomes fluffy, introduce the shrimp and the vegetables back to the wok. Sprinkle some diced scallions and sesame seeds for extra flavor. Give it a final toss and serve.

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