Fried Rice
Ingredients
- 200 g Shrimp - Deveined, chopped
- 150 g Chicken Vienna - Optional if you want a smoky flavour
- 1 Large Egg
- 4 Tbsp Butter
- 2 Tbsp Olive oil
Vegetables
- 200 g Mixed vegetables
- Red baby pepper – Sliced
- 1 Onion – Sliced
- 10 Garlic cloves - Minced
Marinade
- 4 Tbsp Soy sauce
- 1½ Tbsp Oyster sauce
- 1 tsp Sesame seed oil
- 1 tsp Rice vinegar
Must Have Ingredient
- 500 grams Cooked Rice
Instructions
- Prepare the ingredients: Clean the shrimp by removing the head, de-shelling, and deveining it. Keep the shrimp heads aside. Slice the onion, mince the garlic cloves, and slice the red bell peppers. Rinse the mixed frozen vegetables and roughly cut the Chicken Vienna into half-inch cubes. In a small bowl, add the soy sauce, oyster sauce, sesame seed oil, and rice vinegar, and stir to mix.
- Cook the shrimp heads and sauté the aromatics: Preheat the wok on medium-low heat and add the butter. Cook the shrimp heads for two minutes and stir continuously. Allow the reddish-orange liquid to seep out while cooking the shrimp heads, and then remove them when finished cooking. Add the olive oil, onion, and garlic, and sauté for two minutes. Then, add the rest of the vegetables, including the red bell pepper.
- Cook the Vienna, egg, shrimp, and rice: Adjust the temperature to medium-high heat and stir fry the ingredients for five minutes while stirring. Make sure to stir the ingredients every thirty seconds or so. At the last minute, stir-fry the egg with all the ingredients. Add the shrimp and stir-fry for another minute while stirring continuously. Add the cooked rice and the sauce mixture when the shrimp has finished cooking. Mix everything while stirring at a low temperature. Garnish with sesame seeds and serve while hot.