Fish Shrimps Cooked 240G NETT

INGREDIENTS:

• 1 & 1/2 cups uncooked white rice (preferably made the day before)
• 1/4 cup grape seed oil
• 3 large eggs, beaten
• 240g Cooked Shrimp
• Salt and pepper (to taste)
• 2 tsp sesame oil
• 2 – 3 TBS soy sauce (or to taste)
• 1 cup frozen mixed peas and carrots
• 1 TBS unsalted butter
• 4 – 5 large slices thick cut bacon, cooked and chopped
• 2 green onions, sliced thin (optional)

DIRECTIONS:

1. Heat 1 TBS of oil in a large wok or deep nonstick skillet over medium heat.
2. Scrabble (fry) the eggs and remove from pan.
3. Add remaining 2 TBS of oil. Cook the prepared rice for about two minutes before adding sesame oil and soy sauce.
4. Season with salt and pepper to taste.
5. Turn the heat up a little and cook for about 5 – 8 minutes or until rice is heated through, making sure to stir occasionally.
6. Run the frozen peas and carrots mixture under water to thaw quickly (using a strainer), then add to the rice in the pan.
7. Cook for 2 – 3 minutes to warm through and combine.
8. Reduce the heat to medium and add in the butter.
9. When that has melted add in the remaining prepared eggs, bacon pieces, and cooked shrimp.
10. Stir gently to combine. Taste and adjust seasonings as needed.
11. Sprinkle with green.