Ingredients
1 lb (450 g) shrimp, peeled & deveined
3 cups cooked rice (cold, day-old works best)
3 tbsp butter
1 tbsp oil
4–5 cloves garlic, minced
2 eggs, beaten
½ cup mixed vegetables (peas, carrots, corn)
2–3 tbsp soy sauce (to taste)
½ tsp black pepper
Salt to taste
Optional: chili flakes or paprika
Green onions or parsley, chopped (for garnish)
Instructions
Cook shrimp: Heat oil + 1 tbsp butter in a large pan. Add shrimp, season with salt & pepper, and cook 2–3 minutes per side until pink. Remove and set aside.
Garlic butter base: In the same pan, add remaining butter. Add garlic and sauté for 30 seconds until fragrant.
Eggs: Push garlic to one side, pour in eggs, scramble lightly.
Rice & veggies: Add rice and mixed vegetables. Stir-fry on high heat 2–3 minutes, breaking up clumps.
Season: Add soy sauce, pepper, and optional chili flakes. Mix well.
Combine: Return shrimp to the pan and toss everything together for 1–2 minutes.
Serve: Garnish with green onions or parsley and enjoy hot