Cooking Instructions
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Step 1
Crack the
Eggs (3)
into a small bowl. Season with a dash of
Salt (to taste)
and
Ground Black Pepper (to taste)
then beat lightly.
Step 2
Heat
Cooking Oil (30 mL)
in a wok over medium-high heat. When the wok starts to smoke, pour the eggs into the wok. Leave untouched for about 20 seconds to allow the egg to set at the bottom.
Step 3
Scramble the eggs, then remove them from the wok.
Step 4
Add
Bacon (4 slices)
to the wok. Stir-fry until slightly brown. Fry till dark brown if you like your bacon crispy.
Step 5
Add chopped
Onion (1/2)
to the wok. Stir-fry until the onion turns slightly translucent, then add the
Frozen Peas and Carrots (50 g)
. Stir-fry for about 1 minute.
Step 6
Add the
Medium Shrimp (225 g)
to the wok. Stir-fry until cooked (this should take less than 1 minute).
Step 7
Add the cooked
White Rice (250 g)
to the wok, then stir to combine all ingredients. Drizzle the
Soy Sauce (8 mL)
over the rice. Give everything a good stir to season all of the rice. Do a quick taste test; add more soy sauce or salt to your taste if needed.
Step 8
Return scrambled eggs to the wok, followed by the chopped
Scallions (15 g)
. Stir well to combine all ingredients. Enjoy!
