Egg fried rice with shrimp

Heat a large pan or wok well and add the sunflower oil.

Add the shrimp and sauté for 1–2 minutes until they change color. Remove them and set aside.

In the same pan, add the beaten eggs and stir quickly until they form soft pieces.

Add the rice and sauté over high heat until it dries out and becomes fluffy.

Add the soy sauce, fish sauce and dried onion and mix well.

Add the carrot, zucchini and pepper cut very thinly and sauté for 1–2 minutes so they soften but keep their texture (if we want very thin strips, first pass the vegetables with a peeler and then cut them with a knife).

Add the spring onions, return the shrimp to the pan, lightly season with salt, add pepper and stir for another 1 minute.

Serve and sprinkle with toasted sesame seeds.

Egg fried rice with shrimp

Servings

Preperation

Cooking

Waiting

For finishing

See more recipes:

Carrot and shrimp meatballs

Kalymnos octopus fritters

Potato latkes with smoked salmon and cream cheese

Penne with shrimp, vodka & cherry tomatoes

Egg fried rice with shrimp

Servings

Preperation

Cooking

Waiting

For finishing

See more recipes:

Carrot and shrimp meatballs

Kalymnos octopus fritters

Potato latkes with smoked salmon and cream cheese

Penne with shrimp, vodka & cherry tomatoes

Do you want me to send you more delicious recipes?