A delightful twist on the classic fried rice, featuring shrimp and vibrant vegetables for a flavorful and satisfying meal.
Heat a tablespoon of oil in a large skillet over medium-high heat. Crack the eggs into the skillet and scramble them until just set. Remove and set aside.
Use a non-stick skillet to prevent the eggs from sticking.
Add another tablespoon of oil to the skillet. Sauté the garlic and bell pepper until fragrant and slightly softened.
Cut the bell pepper into even pieces for uniform cooking.
Add the shrimp to the skillet and cook until they turn pink and are cooked through.
Avoid overcooking the shrimp to keep them tender.
Stir in the cooked rice, soy sauce, and chili-garlic sauce. Mix well to combine all ingredients.
Break up any clumps of rice before adding to the skillet.
Add the peas and cooked eggs back into the skillet. Stir until everything is heated through.
Ensure the peas are evenly distributed for a balanced bite.
Garnish with chopped green onions and serve hot.
Serve immediately to enjoy the best texture and flavor.
