Shrimp Fried Rice

🔥 Prep

• Rinse 3 cups of rice and cook according to package instructions; spread on a tray to cool completely.
• Peel and devein 200 g of shrimp, pat dry with paper towels.
• Crack 2 eggs into a bowl and lightly beat.
• Slice 2 tbsp of green onion, separating the white and green parts.
• Measure 2 tbsp soy sauce and 2 tbsp oil into small bowls for easy access.

🔥 Cook

• 1. Heat 1 tbsp oil in a large wok or skillet over medium-high heat until shimmering.
• 2. Add the shrimp and stir‑fry for 2 minutes until pink and just cooked; transfer to a plate.
• 3. Add the remaining 1 tbsp oil to the pan, pour in the beaten eggs, scramble for 30 seconds until just set, then break into small pieces.
• 4. Push the eggs to the side, add the cooled rice, breaking up clumps, and stir‑fry for 3 minutes over medium-high heat.
• 5. Drizzle the 2 tbsp soy sauce over the rice, toss and stir for 2 minutes to coat evenly.
• 6. Return the shrimp and any juices to the pan, add the white parts of the green onion, stir‑fry for 1 minute.
• 7. Add the green parts of the onion, toss for 30 seconds until fragrant, then remove from heat.

🔥 Serve

• Transfer the shrimp fried rice to a serving platter or bowls.
• Garnish with extra sliced green onion and a lime wedge if desired.
• Enjoy hot as a main dish, optionally paired with steamed vegetables or a simple cucumber salad.