Ingredients

3 tablespoons Olive Oil (divided)

1 stick Carrot (diced)

1 head Green Pepper (diced)

2 cups Shrimp (peeled and deveined)

8 ounces Corn (frozen or canned)

2 g Eggs (beaten)

4 cups Rice (cooked and cooled)

2 tablespoons Oyster Sauce

2 tablespoons Butter

1 teaspoon Salt (divided)

4 g Eggs

2 teaspoons Garlic (minced)

2 tablespoons Soy Sauce

Preparation

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Stir in carrot and green pepper until slightly softened. (about 5 minutes)

  2. Add shrimp, onion, corn and garlic.Cook until shrimp are pink, about 5- 6 minutes.

  3. Pour off any excess liquid. Turn heat to low and let simmer.

  4. In a separate skillet heat 1 tablespoon olive oil over medium heat. Add beaten eggs and scramble until firm. (2 - 3 minutes)

  5. Mix eggs into shrimp and vegetables.

  6. Stir rice, oyster sauce, soy sauce, 1 tablespoon butter and salt into mixture. Toss until thoroughly combined.

  7. In the other skillets fry the 4 eggs till whites are firm. Serve on rice mix.