Shrimp Fried Rice
15 min6 servings
A quick one-pan fried rice with shrimp, eggs, bacon and mixed vegetables in a buttery base.
| 15 g butter (for eggs) | Melt butter, cook eggs until set, remove | Chop eggs, return to pan, season with salt & pepper, heat through | Top with bacon if desired |
| 4 large eggs, lightly beaten | |||
| 45 g butter (for rice) | Melt remaining butter, add rice, vegetables & shrimp; cook 5 min until shrimp pink | ||
| 600 g cold cooked rice | |||
| 1 package (455 g) frozen mixed vegetables | |||
| 455 g uncooked medium shrimp, peeled and deveined | |||
| 1/2 teaspoon salt and 1/4 teaspoon pepper | |||
| 8 bacon strips, cooked and crumbled (optional) |
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