Shrimp Fried Rice
- 8 ounces shrimp, peeled and deveined
- 3 tablespoons peanut oil
- 2 garlic cloves, finely chopped
- 2 eggs, lightly beaten
- 3 green onions, chopped
- 1/4 cup chopped seeded red bell pepper
- 1/4 cup chopped seeded green bell pepper
- 3/4 cup frozen peas, defrosted
- 3/4 cup bean sprouts
- 3 cups cold cooked rice
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon sesame oil
- Salt to taste
Heat 2 tablespoons oil over medium-high heat in a large, nonstick skillet or wok. Add garlic and sauté until soft. Add shrimp and stir-fry for 3 to 5 minutes or until shrimp turn pink; season with salt to taste. Remove shrimps from the pan and set aside.
Add the remaining peanut oil and the sesame oil to the pan and when the oil is hot add the eggs. As the eggs cook, break up and scramble them.
Add the rice and stir-fry for 3 minutes, stir well to mix. Add bean sprouts, bell peppers, peas, shrimps, soy sauce and fish sauce; stir-fry for 3-4 minutes. Add green onions, stirring well to mix. Adjust seasonings if necessary. Serve immediately.