Shrimp and pea fried rice

Ingredients

• 200 gRaw peeled shrimp — peeled and deveined
• 180 gCooked white rice — cooked and promptly chilled
• 80 gFrozen peas
• 60 gCarrot — finely diced
• 1Large egg
• 12 gReduced-sodium soy sauce
• 8 gOlive oil
• 5 gFresh ginger — grated

Steps

1. 1

   Prepare the shrimp

   Thaw shrimp in the fridge if frozen, then pat dry. Break up any clumps of chilled rice with a fork.

2. 2

   Cook shrimp and vegetables

   Heat the oil in a large skillet. Add carrot with a splash of water and cook for 3 minutes. Add shrimp, peas and ginger; stir-fry until shrimp are opaque and reach 145°F / 63°C.

3. 3

   Scramble the egg

   Push the mixture to one side. Add the beaten egg to the empty space and stir until fully set, then fold into the shrimp and vegetables.

4. 4

   Heat the rice

   Add rice and soy sauce. Stir-fry for 3–4 minutes until rice is hot throughout and reaches 165°F / 74°C. Divide evenly between two bowls.

Notes

• Use rice chilled within 1 hour of cooking and kept refrigerated for no more than 24 hours. Reheat only once; this dish is best made in the quantity you will eat.
• Use a wider pan or cook in batches when increasing the yield so the rice heats evenly.