Rice with Shrimp, Vegetables, and Omelette
Breakfasts • Chinese
Description
Rice with shrimp, vegetables, and omelette.
Ingredients
- Long-Grain Rice 4 glasses
- Frozen Vegetable Mix 'Lecho' 2 glasses
- Chicken Egg 3 pieces
- Peeled Cooked Shrimp 16 pieces
- Garlic 4 cloves
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Pour a couple of tablespoons of oil into the wok and cook the omelette over low heat. Remove from the pan and slice into strips.
Step 2
Add 2 tablespoons of oil and crushed garlic to the hot wok, and stir-fry the shrimp over high heat. Once they turn pink (about 2–3 minutes), remove from heat and set aside.
Step 3
Add 2 more tablespoons of oil to the wok and stir-fry the vegetables over high heat until fully thawed, but not longer; they should not be overcooked.
Step 4
Add the rice to the wok with the vegetables. It's better to use rice that has been cooked earlier and left to sit for a while, ideally one that has been in the refrigerator for 3–4 hours. Break up any clumps with your hands and heat everything together.
Step 5
Place the rice on a plate, then layer the omelet strips and shrimp on top. Serve with soy sauce.
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