PREPARATION:

1st Step

Make sure the rice has been prepared and chilled beforehand. Rice from the previous day works best because it is drier and less likely to become soggy when fried. If using thawed shrimp, thaw them and dry them with paper towels to remove excess moisture. Prepare the vegetables, garlic, and onion for cooking by chopping them.

2nd Step

Add one tablespoon of vegetable oil to a large skillet or wok that has been heated over medium-high heat and oiled with one tablespoon of oil. Add the shrimp to the skillet and sauté for two to three minutes per side, or until opaque and pink.

3rd Step

If necessary, add a touch more oil to the pan before adding the whisked eggs. Allow the eggs to simmer for about a minute, then use a spatula to gently agitate them until they are thoroughly cooked but still moist. Remove the scrambled eggs from the pan and set them and the prepared prawns aside.

4th Step

Add the remaining oil to the pan and sauté the garlic and onion until aromatic and translucent. Cook the mixed vegetables for a few minutes, stirring frequently, until they begin to tender.

5th Step

Place the chilled rice on the opposite side of the skillet from the vegetables. Pour the soy sauce, oyster sauce, and sesame oil over the rice and stir to uniformly moisten it with each ingredient. And progressively incorporate the prepared prawns, scrambling eggs, and sautéed vegetables.

6th Step