Shrimp Fried Rice

Ingredients

• 3 eggs
• 3 tablespoons of butter
• 1 tablespoon of olive oil
• 2 tablespoons of oyster sauce
• 1 tablespoon of soy sauce
• 3 green onions, chopped
• 2 cloves of garlic, peeled then minced
• 1 carrot, diced
• 1/2 medium-sized onion, finely chopped
• 4 cups of cooked rice, chilled
• 1/2 pound of medium-sized shrimp, uncooked with shells and head intact
• 1 cup of peas

Instructions

1. In a bowl, whisk the eggs.
2. In a wok, heat the olive oil over medium heat.
3. Pour the egg into the wok then cook and scramble until their done.
4. Transfer the egg to a plate and set aside.
5. In the same wok heat 1 tablespoon of butter over medium-high heat.
6. Add the shrimp and stir-fry them until they turn pink on both sides.
7. Remove the shrimp from the wok and set aside
8. Now add 2 more tablespoons of butter to the wok along with the chopped onions.
9. Saute the onions until they become translucent.
10. Then add the rice, soy sauce and oyster sauce.
11. Stir-fry until rice is hot and well blended.
12. Add the carrots and peas then stir-fry until they are thoroughly cooked.
13. Return the shrimp and egg to the pan.
14. Add the green onions and cook for about 1 minute.
15. Add salt and pepper to taste.
16. Transfer to a serving platter.

Refrigerate rice within one hour of cooking. Keep leftover rice for no longer than 24 hours.