Asian-Inspired Shrimp Fried Rice

Ingredients

• 250 g Cooked shrimp, peeled and deveined
• 2 cups Cooked jasmine rice (cold/leftover preferred)
• 1/2 cup Frozen peas
• 2 cloves Garlic, minced
• 2 tbsp Soy sauce
• 1 tbsp Lime juice
• 1 medium Avocado
• 1 large Egg
• 1 tbsp Neutral oil (for cooking)
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic, juice the lime, dice the avocado, and pat the shrimp dry if needed. If the rice is warm, spread it on a tray to cool quickly.

2. 2

   Cook (18 minutes): Heat a large skillet or wok over medium-high heat and add the oil. Add garlic and stir 30–45 seconds until fragrant. Add peas and cook 2 minutes.

3. 3

   Cook the shrimp: Push peas to the side, add shrimp to the empty space, and cook 2–3 minutes until pink and just cooked through. Stir everything together.

4. 4

   Fry the rice: Add the cold cooked rice to the pan. Break up clumps and stir-fry 8–10 minutes until the rice is hot and lightly toasted.

5. 5

   Season: Stir in soy sauce and lime juice. Taste and adjust with salt/pepper if needed.

6. 6

   Sunny avocado topping: In the same pan (or a small nonstick skillet), cook the egg sunny-side up (about 3–4 minutes). Serve the fried rice topped with the avocado and the sunny egg.