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1
Get your rice going if making fresh.
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2
If using left over, leave it in the refrigerator, cold rice breaks up easier.
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3
Frozen or fresh shrimp can be used.
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4
If frozen, thaw per package directions.
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5
If fresh, peel and devein the shrimp.
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6
I used frozen, peeled and cooked here.
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7
I hate cleaning shrimp!
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8
Mix your shrimps ingredients in a bowl.
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9
Mix well, cover, let sit out for 10 minutes.
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10
Slice pepper into strips and mince your garlic
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11
Spray or oil a wok/stir-fry/skillet and set to high heat
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12
Add your shrimp to hot pan in a single layer.
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13
Leave alone for a minute.
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14
Flip each shrimp over.
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15
Leave for another minute, or until cooked through
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16
Remove to clean plate/bowl for now
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17
Re-oil pan, add pepper, fry for one minute, add garlic, fry for about 30 seconds, remove to shrimps plate/bowl
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18
Turn heat down to medium-high.
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19
Add eggs, salt and pepper.
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20
Keep eggs moving.
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21
Just before eggs are done, add frozen peas.
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22
Keep it all moving.
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23
At this point a little extra oil, or butter will give it some extra flavor and moisten the rice, if you desire.
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24
1-2 Tbl.
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25
is good.
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26
Or leave it as is.
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27
I left this one as is, but my wife said it needed some butter.
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28
Add rice (2 cups seems about right)
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29
Stir until rice is mixed in and heated through.
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30
I like to turn the heat down to medium at this point, takes a couple extra minutes, but seems to limit scorching of bits here and there.
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31
Add your shrimp, pepper and garlic back in
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32
Stir for about 3 minutes, until it is mixed well, and all is heated through.
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33
I also put another grind of black pepper in.
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34
Serve.
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35
You can garnish with chopped green onion, cilantro or parsley (I was out, but like green onions)
