Shrimp Fried Rice

As the few previous fried rice meals we had were with luncheon meat and eggs, I thought it a change of ingredients this time might be good. So I bought some shrimps and a small cabbage as an alternative to the usual luncheon meat, and they were sort of a healthier choice too.

Anyway, I didn't really follow any recipe for this dish, so the following is just a rough guideline, especially for the amount of cooking oil and salt to use, is all up to the individual.

Shrimp Fried Rice

Ingredients :

- Cooked leftover rice, for 2

- 10 medium-sized shrimps, shelled and deveined

- 2 eggs (I used 3 coz I like my fried rice to be more "eggy")

- about half of a small cabbage, cut into strips

- garlic, chopped

- black pepper (optional)

- salt to taste

- cooking oil

Directions :

1) Heat some oil in a frying pan and toss in the cabbage. Stir-fry the cabbage for about 2 minutes, add in about 2 tablespoons of water, then put on the cover for the vegetable to cook.

2) When the cabbage has softened, add in a dash of salt, stir a bit and remove from the pan. (I try not to keep too much of the liquid left behind by the cabbage.)

3) Cook the shrimps. (Optional : you can sprinkle some black pepper over them as they cook.) When the shrimps just about turn pink, remove from the pan. Do not overcook the shrimps here as they will be cooked again when added to the rice later.

4) Again, heat some oil in the frying pan and toss in the garlic. Stir-fry till fragrant and slightly browned, then add in the eggs. Stir the eggs so that they look scrambled, and when the yolk is firm but slightly runny, add in the rice. Try to ensure that the eggs are evenly spread out over the rice.

5) Leave the rice to cook for a while until you can see the some of the rice "dancing", then toss again for a few times before adding in the cabbage and the shrimps. Add salt to taste.

You can refer to here for more detailed instructions for the fried rice, as well as some tips to make your fried rice taste better.