A delightful twist on classic fried rice, featuring shrimp, eggs, and a medley of vibrant flavors.
Heat the canola oil in a frying pan over medium-high heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the cooked rice and chopped green onions to the pan, stirring to coat the rice with oil.
Use a spatula to break up any clumps of rice for even cooking.
Add the shrimp to the pan and cook until they turn pink and are fully cooked.
Avoid overcooking the shrimp to maintain their tenderness.
Push the rice mixture to the sides of the pan and pour the beaten eggs into the center. Scramble until set.
Scramble the eggs gently to keep them fluffy.
Mix the scrambled eggs into the rice and shrimp mixture.
Ensure the eggs are evenly distributed for consistent flavor.
Add the light soy sauce and oyster sauce, stirring well to combine.
Taste and adjust the seasoning as needed.
If desired, add the frozen mixed vegetables and cook until heated through.
Thaw the vegetables slightly before adding for quicker cooking.
Season with salt and black pepper to taste.
Season gradually to avoid over-salting.
Serve the fried rice warm and enjoy!
Garnish with additional green onions for a fresh touch.
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