Ingredients:
- 2 cups of cooked rice
- 1lb medium (31-40 count) shrimp, peels and devein
- 1 teaspoon butter
- 2 eggs
- 2-3 tablespoon vegetable oil
- 5 pieces garlic, chopped
- 1 tablespoon carrot, diced
- 1 tablespoon sweet peas or green beans, diced
- 1 teaspoon green onion - chopped
- 1/2 teaspoon black peppers
- 1/2 teaspoon salt
- Fish sauce - to taste
- 1 tablespoon oyster sauce
Directions:
Mix peeled shrimp with oyster sauce and place in a refrigerator for 30 minutes.
Beat 2 egg with a little bit of salt and black peppers, then fry in a medium skillet over medium low heat, turn upside down and remove to a plate, wait for it to cool off and cut it to small pieces.
Browned garlic with oil and add seasoned shrimp, continue to stir and add black peppers and a little bit of fish sauce. Allow it to cook for 2 minutes and set aside.
In a large saucepan, browned the rest of garlic with oil and add all vegetables with some salt and peppers over medium heat. Follow with cooked rice and butter and keep it stirring. Add shrimp, egg and bring it to taste.
Remove to a serving plate and sprinkle with green onion.
