Cantonese fried rice with shrimp and peas

Put the 200 g of shrimp in a mixing bowl of cold water for 10 min, then drain them well and pat them dry with a clean dish towel or paper towels.

Rinse the 200 g of jasmine rice in the colander under cold water until the water runs almost clear, then drain.

Put the rice in the saucepan with 400 ml of water and a pinch of salt, bring to a boil, then cover and turn the heat to low for 10 to 12 min. Turn off the heat and let it rest 5 min covered.

Peel and finely chop the onion. Peel the carrot and grate it over the cutting board or into a bowl. Beat the 2 eggs with a fork in a bowl with a pinch of pepper.

Heat the skillet over medium-high heat with half the sesame oil. Add the onion and carrot and cook them 4 min, stirring.

Add the thawed shrimp and the 150 g of frozen peas. Cook 4 to 5 min, stirring, until the shrimp are pink and hot all the way through.

Push everything to the side of the skillet and pour the beaten eggs into the open space. Scramble them 2 min until fully set, then mix them in with the rest.

Fluff the rice with a fork and add it to the skillet with the rest of the sesame oil and the 2 tbsp of soy sauce. Stir-fry 3 min over high heat, taste, then add pepper.