In a bowl, toss the shrimp with the salt, pepper and corn flour. Heat a wok or large pan on high heat. Add in 1 tbsp oil and quickly cook the shrimp for 30 seconds only. Remove from the pan. Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through, remove from the pan. Wipe the pan with a piece of kitchen roll. Heat up the remaining tbsp oil and quickly fry the spring onions and carrots for 2 minutes. Add in the peas and continue to cook for another 2 minutes. Add in the rice to the pan, season with salt and pepper and stir well. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan. Drizzle the soy sauce all around the rice and toss together. Quickly chop up the fried eggs and add to the pan with the shrimp and sesame oil. Heat together for just 1 minute more then serve.

Serves 4-6

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