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1
Peel and rinse the shrimp.
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2
Cut each shrimp into 3 sections.
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3
Put them in a bowl and add fresh lemon juice, a pinch of salt, and a pinch of white pepper powder.
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4
Mix well, then let sit at room temperature for 15 minutes.
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5
Meanwhile, chop the green onion and rinse frozen peas and carrots.
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6
Crack egg and whisk it in a bowl with a dash of salt.
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7
Heat a skillet over high heat.
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8
Add 1/2 tablespoon of olive or vegetable oil and swirl to coat the base.
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9
When the oil is hot, put in marinated shrimp and stir.
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10
When the shrimp start to turn red, add the sweet green peas and carrots.
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11
Season with a pinch of black pepper, stir for 2 minutes.
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12
Take them out and put them in a bowl.
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13
Add 1 tablespoon of vegetable oil to the skillet and swirl to coat the base.
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14
When oil is hot, pour in egg and scramble.
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15
Keep cooking the egg, breaking it into smaller pieces.
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16
Once you start to see part of the egg turn slightly brown, add the rice.
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17
Stir and separate the rice.
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18
Add remaining 1/2 tablespoon olive oil if needed to help separate the rice.
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19
Add light soy sauce and stir well.
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20
Return the shrimp, peas and carrots to the skillet and mix well with the rice.
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21
Add chopped green onion, mix it with the fried rice.
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22
Turn off heat.
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23
Transfer to a serving bowl or plate and enjoy!
