Easy Shrimp Fried Rice

In the South-East Asian cuisine. the delicious, complementary and easy to implement dish is fried rice, especially with shrimp. I always make this dish when there is some day-old rice left in the refrigerator and using some eggs and shrimp, which makes it a great choice for a weekend quick meal. In this recipe, I will add lemongrass, because lemongrass will enhance the flavor of this fried rice and contribute to our health because recent studies show that lemongrass is a great choice to fight cancer. Eating healthy daily contributes to the immune system.

Ingredients:

4 cups day-old cooked rice

3 eggs beaten

1/2 lb. shrimp, shelled

1 cup total – mixed peas, corn, and carrots (the carrots diced)

1 cup bean sprouts

3 green onions (scallions), separate the white and the green, chopped

¼ cup white onion, chopped

2 tbs peanut oil

Spices:

1 garlic clove, minced

1 tbs finely chopped lemongrass

1 shallot, minced

Seasonings:

Salt and sugar, ½ tsp each

1/4 tsp black pepper, and chili flakes

1 tbs soy sauce

Directions
Bring a pot of water to boil. Add pea, corn and carrots. Blanch them for one minute and drain

Heat oil in a wok add chopped green onions (the white part), lemongrass, garlic and shallot. Stir and cook until fragrant.

 Add eggs and stir  until just set.

 Add shrimp and cook until just turn pink. 

Add rice. Blanch quickly the peas, corn and diced carrots in boiling water and drain the peas, corn, and diced carrots mixture. Season the rice at this time; Add bean sprouts and chopped green onions at the last minute, if using, and make a quick stir to combine. 

Serve with some chopped cilantro on top.