Ingredients
The following ingredients have 4 Servings
- 4 tablespoon(s) canola oil
- 1 large onion, diced
- 2 clove(s) garlic, chopped
- 1 1/2 cup(s) uncooked shrimp
- 5 tablespoon(s) cooked ham, cubed
- 3 large eggs
- 1 2/3 cup(s) cold cooked rice
- 2 teaspoon(s) salt
- 1 teaspoon(s) black pepper
- 2 tablespoon(s) soy sauce, mild
- 1/2 - chicken bouillon cube
- 1 1/2 cup(s) frozen, peas & carrots
- 1/4 cup(s) + 2 Tbsp green onions, chopped (divided)
- 1/4 teaspoon(s) sesame oil, optional
Instruction
- Sprinkle a little water over rice and break up any lumps.
- Heat oil and fry onions and garlic until soft but not brown.
- Add shrimp and ham. Fry for 1 minute.
- Crack eggs in and break the yolks. Stir when eggs are almost set.
- Add rice and stir well on high heat for 5 minutes until well combined and blended. Break up the chicken bouillon cube and sprinkle it all over the rice together with salt and pepper.
- Add the soy sauce. Stir well to marry all the spices, shrimp, ham, and rice together. (I also use sesame oil for that distinct Chinese taste and aroma.)
- Just before serving, add (thawed out) peas and carrots and scallions. Simmer for a few more minutes, until the peas and carrots and 1/4 cup scallions are heated together.
- Serve in a bowl and garnish with remaining green onions on top. Enjoy!