Seasonings
200 g cooked rice, 50 g (about 1.8 oz) shrimp, 1 egg, tomato and green peas to taste, a little onion.
Seasonings
1 teaspoon salt, 1/2 teaspoon sugar, a pinch of white pepper, 2 tablespoons each of ketchup and vegetable oil.
Steps
1. Remove the stems from the tomatoes, wash them, and cut into small cubes; finely chop the onion.
2. Remove the sand vein from the shrimp, rinse clean, then blanch in boiling water until just cooked, remove and drain well.
3. Rinse the green peas, blanch them in boiling water until cooked, then drain and set aside.
4. Crack the eggs into a bowl and beat until smooth. Pour into hot oil and stir-fry quickly until just set and tender, then remove from the pan.
5. Add a little vegetable oil to the wok and heat until hot, then stir-fry the minced onion until fragrant, add ketchup and stir briefly, then add salt, sugar, white pepper, cooked rice, shrimp, scrambled eggs, tomato, and green peas, stirring everything together until well combined.