Steps
- Put 250g of basmati rice and 600ml of water in a saucepan. Bring to a boil, cover, and simmer for 10 minutes, until almost all the water is absorbed.
- Remove from the heat and leave covered for 5 minutes.
- Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Add 2 finely chopped garlic cloves and 1 deseeded shredded red chili. Stir for 10 seconds, without browning.
- Add the cooked rice and stir-fry for 1 minute. Push it aside, add 2 beaten eggs, and scramble until just set.
- Stir in 200g of frozen peas and 1 bunch of finely sliced scallions. Cook for 2 minutes, until the peas are tender.
- Add 285g of cooked peeled small shrimp and 1 tablespoon of soy sauce. Toss until heated through and serve immediately.