INGREDIENTS:
- 2 cups of cooked rice cooled.
- 1 lb of head peeled but tail-on shrimp.
- ¼ of a big white chopped onion.
- 8 cloves of minced garlic.
- 1 egg.
- ½ tbsp of soy sauce.
- A pinch of sugar.
- 2 tbsps of oil for frying.
- 5 chopped chilies.
3 tbsps of fish sauce.
- ½ of a lime.
- 1 bunch of chopped green onion.
- 1 chopped red bell pepper.
- ½ cup of yellow corn.
- ½ cup of fresh basil.
INSTRUCTIONS:
Let’s get started the recipe by:
In a cup, mix together the soy sauce, fish sauce, lime juice, and sugar and mix well until sugar is dissolved.
Over medium-high heat, heat a wok or large frying pan and drizzle with 1 to 2 tbsps of oil then sauté 2 minced garlic cloves and chili for 30 seconds. Add in the shrimp and stir-fry for 2 to 3 minutes.
Add in onion, chopped bell pepper, corn and the rest of the garlic and fry for 1 to 2 minutes.
Add the rice and the sauce we made and cook for 2 to 3 minutes while stirring.
Clear a space in the middle of the pan, place 1 tsp of oil and crack in the egg. Scramble the egg and combine it with the rice gradually.
Turn off the heat, and mix in the green onion and basil.
