A delightful stir-fry featuring succulent shrimp, vibrant vegetables, and aromatic flavors, all tossed with perfectly cooked rice for a satisfying meal.
Ingredients
2 tablespoons oyster sauce
1 tablespoon fish sauce
2 tablespoons soy sauce
1 teaspoon brown sugar
2 tablespoons oil
1 pound shrimp
1/2 cup green onions
2 tablespoons garlic
2 cups mixed vegetables
1 piece egg
4 cups cooked rice
Method
In a small bowl, combine oyster sauce, fish sauce, soy sauce, and a sprinkle of brown sugar. Mix well and set aside.
Heat half a tablespoon of oil in a large skillet or wok over medium heat. Add shrimp, a quarter cup of chopped green onions, and minced garlic. Cook for 3 to 4 minutes, stirring constantly until the shrimp are pink and opaque. Transfer the shrimp to a bowl once done.
Without cleaning the skillet, add another half tablespoon of oil and keep the heat at medium. Add the remaining green onions, more garlic, and your choice of mixed vegetables. Stir often for about 4 minutes until the vegetables are tender. Move them to one side, then add a tablespoon of oil to the center. Crack an egg into the skillet, allowing it to cook undisturbed for 20 seconds, then stir gently until large curds form, about 1 minute. Mix the eggs with the vegetables.
Increase the heat to medium-high and add the last tablespoon of oil. Incorporate the cooked rice and the reserved sauce, flattening the rice in the skillet. Cook while stirring occasionally for about 5 minutes until the rice is crispy and golden in places. Remove from heat and fold in the cooked shrimp.
