Shrimp Fried Rice

Shrimp fried rice that serves two people:

Ingredients

For the Fried Rice

• 1 cup uncooked jasmine rice (or 2 cups cooked rice, preferably day-old)
• 1/2 pound (8 oz) medium shrimp, peeled and deveined
• 2 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, chopped (white and green parts separated)
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional for extra flavor)
• 1 teaspoon sesame oil
• Salt and freshly ground black pepper, to taste

Preparation

1. Prepare the Rice:
   • Cook the jasmine rice according to the package instructions. Spread it out on a baking sheet to cool, or use leftover rice from the previous day for best results.
2. Cook the Shrimp:
   • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and season with a little salt and pepper. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. Prepare the Fried Rice:
   • In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and finely chopped onion, and sauté for about 2-3 minutes until the onion becomes translucent.
   • Add the thawed peas and carrots, and the white parts of the green onions. Cook for another 2-3 minutes until the vegetables are tender.
4. Cook the Eggs:
   • Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
5. Combine Ingredients:
   • Add the cooked rice to the skillet and stir to combine with the vegetables and eggs. Cook for about 3-4 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
6. Add Sauces and Shrimp:
   • Add the soy sauce, oyster sauce (if using), and sesame oil. Stir well to evenly distribute the sauces. Return the cooked shrimp to the skillet and mix everything together.
7. Finish and Serve:
   • Season with additional salt and freshly ground black pepper to taste. Garnish with the green parts of the green onions.

Serving Suggestions:

• Serve hot, directly from the skillet or wok.
• Optionally, serve with extra soy sauce or sriracha on the side for adde