Ingredients
Method
- Heat a pan over medium-high heat, then add the oil and butter.
- Melt the butter. Add the shrimps, season with salt and pepper, and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimps from the pan and set them aside.
- In the same pan, add the garlic and cook for 1-2 minutes, until fragrant.
- Next, add the egg. Allow the bottom to set before gently scrambling. Cook the egg through to ensure larger chunks and minimize sogginess in the fried rice.
- Add the cooked rice. Stir in the soy sauce and chicken stock powder. Mix thoroughly to evenly coat the rice with seasoning.
- Return the spring onions, sesame oil, and cooked shrimps to the pan. Toss everything together to combine. Serve immediately and enjoy!
Notes
Ingredient Swap: I often use day-old jasmine rice, but any cold, cooked rice works to prevent a mushy texture.
Storage Tip: This dish is best eaten right away, but any leftovers keep in a sealed container in the fridge for up to two days.
Make-
Ahead Advice: You can prep the garlic and spring onions ahead of time, but cook the shrimp fresh for the best texture.
Common Mistake: Adding the shrimp back in too early makes them tough.
I always wait until the very end to gently reheat them.
Serving Suggestion: I love a squeeze of fresh lime over the top just before serving for a bright, tangy finish.
Equipment Note: A good non-stick or well-seasoned wok is my go-to, but any large skillet with high sides works perfectly here.
Personal Touch: Don't skip toasting the garlic in the butter.
That golden, fragrant base is the soul of this dish.