A flavorful twist on the classic shrimp fried rice, enhanced with garlic and vibrant vegetables.
Crack the eggs into a bowl and whisk them until combined.
Whisking the eggs thoroughly ensures a uniform texture when cooked.
Heat the sesame oil in a wok over medium heat.
Using sesame oil adds a nutty aroma to the dish.
Add the garlic and stir-fry until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Pour in the eggs and scramble them until just set.
Remove the eggs from the wok once set to prevent overcooking.
Add the carrots and peas to the wok and stir-fry for 2 minutes.
Ensure the vegetables are evenly diced for uniform cooking.
Add the cooked rice and stir to combine with the vegetables.
Break up any clumps of rice for even mixing.
Add the shrimp and soy sauce, stirring until the shrimp are cooked through.
Ensure the shrimp are fully cooked but not overdone to maintain their tenderness.
Return the scrambled eggs to the wok and mix everything together.
Mix gently to avoid breaking the eggs into too small pieces.
Garnish with chopped green onions before serving.
Serve immediately to enjoy the dish at its best flavor and texture.
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