Fried rice with shrimp

1 serving


Remove the shell, wash and roughly chop the shrimp. Dry on blotting paper. Beat the eggs and set aside. Cut the spring onions into rings, cut the onion into small cubes. Heat 1 tablespoon of vegetable oil in a wok or frying pan and fry onions in it. Put the shrimp in, add 0. 5 teaspoon of salt and fry over a high heat for 3 minutes. Then pour in the beaten eggs and stir quickly. Remove the egg-shrimp mixture from the pan until the eggs are completely hardened, put on the dish and keep warm. Wash and wipe the wok or pan dry. Heat 1 tablespoon of vegetable oil, before shaking the pan so that the oil is evenly distributed over the bottom. Place cold boiled rice in the wok and fry over a large heat, interfering from the edges to the center. After 3 minutes, lay out the egg-shrimp mixture and, with the edge of a spoon, quickly "stir" it into the fig. serve hot.