Ingredients

The following ingredients have 2 Servings
  • 1/2 cup (3oz, 90gr) Basmati rice
  • 1 cup (8oz, 250ml) chicken broth
  • 3 medium shallots, cut in half, the sliced
  • 1 tbs fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 cup (5oz, 150gr)  peas, frozen, no sauce
  • 8oz (250gr) shrimp, cleaned
  • 3 eggs
  • 1 tbs sesame oil, divided
  • 2 tbs olive oil, divided
  • 1 tbs soy sauce
  • 2 tbs dry sherry

Instruction

  • Cook rice in broth until done.
  • Remove from heat, uncover, fluff with a fork and allow to cool slightly.
  • Put eggs into a small bowl and lightly beat with a fork.
  • Heat half of the oils in a large nonstick skillet over medium-high heat.
  • Add eggs, cook quickly, scrambling, until just set.
  • Remove eggs to a plate and set aside.
  • Heat remaining oils and add shallots, ginger, and garlic.
  • Stir-fry until shallots are tender, about 5 minutes.
  • Add shrimp, soy sauce and stir-fry until shrimp are cooked (they curl and turn opaque), about 5 minutes.
  • Add rice, peas, sherry and stir well to combine.
  • Stir-fry for 3 minutes or until peas are thawed / cooked.
  • Break scrambled egg into chunks, stir into rice and serve.