Ingredients:
2 cups cooked rice (preferably day-old)
1/2 pound shrimp, peeled and deveined
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 eggs, beaten
1/2 cup frozen peas and carrots, thawed
1/4 cup chopped green onions
2 cloves garlic, minced
2 tablespoons vegetable oil
Salt and pepper to taste
Directions:
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside.
In the same pan, add the remaining oil and sauté garlic until fragrant.
Push the garlic to the side and pour the beaten eggs into the pan, scrambling until cooked.
Add the cooked rice, peas, and carrots. Stir well.
Pour in soy sauce and oyster sauce, mixing thoroughly.
Add the cooked shrimp and green onions, stirring to combine.
Season with salt and pepper to taste. Serve hot and enjoy!