Fried rice with mushrooms, carrots, shrimps and eggs

Overview

There was a little rice left from the rice we had for lunch today. My daughter said she wanted egg fried rice. She likes colorful rice at her age, so more colors will make her appetizing

Tags

• staple food
• home cooking
• celery
• light soy sauce
• mushrooms
• rice
• shrimp
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 You can peel the shrimps or use them. I used medium-sized shrimps. Remove the heads, pull out the shrimp threads, cut them, add salt, light soy sauce, and pepper and marinate for a while

   

2. 2 Add a little salt to the eggs and beat them. I put one egg because there is less rice

   

3. 3 This is the leftover rice from lunch. Use a spoon to crush it, otherwise it will be difficult to fry

   

4. 4 Chop the carrots, chop the mushrooms, and cut the celery into small cubes. Normally I use bell peppers but I don’t have them at home, so it would be good to just put some celery in there

   

5. 5 Add oil to the wok, heat it up and fry the eggs. Once the eggs are fried, put them out. Add the carrots, mushrooms, and celery and stir-fry. Add an appropriate amount of salt, and then pour in the rice. Stir evenly and pour in the scrambled eggs and marinated shrimps. When the shrimps are cooked, turn off the heat. I forgot to take a picture of this step, so let’s just take a look! If you want to make it look nice, put it in a bowl, compact it, put it on a plate, sprinkle with black sesame seeds, tomato sauce or whatever.