A flavorful and quick fried rice dish featuring shrimp, fresh vegetables, and a tangy sauce.
Heat a lightly greased frying pan and pour in the beaten eggs. Cook until set, then remove, roll up, and slice thinly.
Using a non-stick pan ensures the omelette doesn't stick and is easy to roll.
In a wok, heat sesame oil and cook the shrimp until pink. Remove and set aside.
Ensure the wok is hot before adding the shrimp for a quick sear.
Add chopped spring onions and minced garlic to the wok and stir-fry for a minute.
Stir constantly to prevent the garlic from burning.
Mix in the sweet chili sauce, dark soy sauce, fish sauce, and lime juice.
Taste the sauce and adjust the seasoning to your preference.
Return the shrimp to the wok along with the cooked rice and snow peas. Toss to combine.
Break up any clumps in the rice before adding it to the wok.
Stir-fry until everything is heated through, then gently fold in the sliced omelette.
Be gentle when mixing to keep the omelette slices intact.
Serve the fried rice hot, garnished with extra spring onions if desired.
Serve immediately for the best flavor and texture.
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