Shrimp Fried Rice

Peel and rinse the shrimp. Cut each shrimp into 3 sections. Put them in a bowl and add fresh lemon juice, a pinch of salt, and a pinch of white pepper powder. Mix well, then let sit at room temperature for 15 minutes. Meanwhile, chop the green onion and rinse frozen peas and carrots. Crack egg and whisk it in a bowl with a dash of salt.

Heat a skillet over high heat. Add ½ tablespoon of olive or vegetable oil and swirl to coat the base. When the oil is hot, put in marinated shrimp and stir. When the shrimp start to turn red, add the sweet green peas and carrots. Season with a pinch of black pepper, stir for 2 minutes. Take them out and put them in a bowl.

Add 1 tablespoon of vegetable oil to the skillet and swirl to coat the base. When oil is hot, pour in egg and scramble. Keep cooking the egg, breaking it into smaller pieces. Once you start to see part of the egg turn slightly brown, add the rice. Stir and separate the rice. Add remaining ½ tablespoon olive oil if needed to help separate the rice. Add light soy sauce and stir well.

Return the shrimp, peas and carrots to the skillet and mix well with the rice. Add chopped green onion, mix it with the fried rice. Turn off heat. Transfer to a serving bowl or plate and enjoy!