Ingredients:
1 lb shrimp, peeled and deveined
2 tablespoons vegetable oil, divided
3 cups cooked rice (preferably day-old)
2 large eggs, lightly beaten
1 small onion, finely diced
1 cup frozen peas and carrots, thawed
3 green onions, chopped
3 tablespoons soy sauce (adjust to taste)
1 tablespoon oyster sauce (optional for extra flavor)
1 teaspoon sesame oil
Salt and black pepper, to taste
Optional garnish: chopped cilantro
Instructions:
Cook the Shrimp:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.
Scramble the Eggs:
In the same skillet, add a little more oil if needed, and pour in the beaten eggs. Cook, stirring gently, until scrambled and just set. Remove from the skillet and set aside with the shrimp.
Sauté the Vegetables:
Add the remaining oil to the skillet. Sauté the onion, peas, and carrots for 3-4 minutes, or until the onion is translucent and the veggies are tender.
Add the Rice:
Add the cooked rice to the skillet, breaking up any clumps with a spatula. Cook for 2-3 minutes, stirring frequently, until the rice is heated through and slightly crispy.
Season the Fried Rice:
Return the shrimp and scrambled eggs to the skillet. Stir in the soy sauce, oyster sauce (if using), and sesame oil. Toss to coat everything evenly. Adjust seasoning to taste with additional salt, pepper, or soy sauce as desired.
Garnish and Serve:
Stir in the green onions and garnish with chopped cilantro, if desired. Serve hot and enjoy!