Rice with Shrimp, Vegetables, and Omelette

Breakfasts | Chinese cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Rice with shrimp, vegetables, and omelette.

Ingredients

Long-Grain Rice - 4 glasses
Frozen Vegetable Mix 'Lecho' - 2 glasses
Chicken Egg - 3 pieces
Peeled Cooked Shrimp - 16 pieces
Garlic - 4 cloves
Vegetable Oil - 4 fl oz

Step by Step guide

Step 1

Pour a couple of tablespoons of oil into the wok and cook the omelette over low heat. Remove from the pan and slice into strips.

Step 2

Add 2 tablespoons of oil and crushed garlic to the hot wok, and stir-fry the shrimp over high heat. Once they turn pink (about 2–3 minutes), remove from heat and set aside.

Step 3

Add 2 more tablespoons of oil to the wok and stir-fry the vegetables over high heat until fully thawed, but not longer; they should not be overcooked.

Step 4

Add the rice to the wok with the vegetables. It's better to use rice that has been cooked earlier and left to sit for a while, ideally one that has been in the refrigerator for 3–4 hours. Break up any clumps with your hands and heat everything together.