Shrimp and Egg Fried Rice

1. 1 Long-grain ricepack 800 g ≈ $1.94 80 g
2. 2 Peeled shrimppack 400 g ≈ $8.50 160 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Green peas (frozen)pack 400 g ≈ $1.60 60 g
5. 5 Carrots≈ $1.50 per kg 60 g
6. 6 Green onionspack 50 g ≈ $1.30 15 g
7. 7 Soy sauce 18 ml
8. 8 Sesame oil 6 ml
9. 9 Sunflower oil 8 ml
10. 10 Garlic≈ $10.00 per kg 4 g
11. 11 Salt 1 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook the rice in advance, or rinse it and cook in 160 ml water for 15–18 minutes, then cool completely so it stays fluffy.

2. Dice the carrot⁵ finely, slice the green⁴ onion into rings, and mince the garlic¹⁰.

3. Heat the sunflower oil and fry the carrot⁵ and peas for 3–4 minutes until tender.

4. Add the shrimp and garlic¹⁰ and fry for 2–3 minutes, until the shrimp turn pink.

5. Push everything to one side, pour in the egg, and quickly scramble into curds.

6. Add the rice, soy sauce, sesame oil, salt, and pepper, then fry for 3–4 minutes over high heat until the rice is heated through and slightly dried out.

7. Sprinkle with green⁴ onion and serve immediately.