- Boiled rice - 200 Grams
- Shrimp large - 10-15 pieces
- Eggs - 3 pieces
- Green onions (feathers) - 2 Pieces
- Frozen vegetables - 1 cup
- Oyster Sauce - 1 Teaspoon
- Oil - 5 items. spoons
The rice must be pre-cooked until ready. However, do not overcook the rice and do not turn it into a mess - let it be a little harder than completely ready, because we will still fry it. We take the vegetables from the freezer and defrost it. In the bowl we break the eggs. We mix well and set aside. Finely chop the green onions, we'll set aside for the time being. Shrimp clean, season with salt. Preheat the dry wok. When the wok is very hot - pour half of the oil into it. When the oil is hot - throw the shrimp into it. Fast stirring, fry the shrimps until ready - this will take literally 2 minutes, no more. Then the oil is drained, the shrimp is set aside. We reheat the dry wok when it becomes hot - we pour in the oil. When the oil warms up, pour eggs into the wok and fry for about 30 seconds. Then add rice and, quickly mix, fry rice with eggs. We need to get rice attached to the eggs, but it does not turn into a mess. Intensively stirring, fry rice with eggs. When the rice becomes crumbly, but a little egg mixture will stick to each grain of rice (if you at least once ate Chinese dishes with rice, you probably know what is meant), rice can be salted, and fire in a wok - reduce to medium. We add vegetables to rice. Immediately add shrimp to the wok. Stir and heat on medium heat for about a minute. Add oyster sauce (optional) and green onion. Stir, warm up another 30 seconds - and remove from the fire. We serve immediately. Bon Appetit! :)
Servings: 2-3