- Defrost the shrimps and peas
- Rinse and boil the sushi rice with twice as much water (3 cups) until it is completely absorbed and leave it covered off the heat.
- Add the large shrimps to boiling water and boil for 3-4 minutes. Remove from the heat and remove them from the water with a slotted spoon and keep them aside in a bowl.
- Bring the water back to a boil. Heat the large shrimps for just 1 minute and keep them aside with the others.
- Boil the frozen vegetables in boiling water for 3-4 minutes, drain and set aside.
- Finely chop the onion and garlic separately.
- Beat the two eggs in a bowl until they become a homogeneous mixture and add salt and pepper.
- In a large pan, add some olive oil and sauté the onion for 2 minutes. Add the garlic and fry for another 2 minutes, lowering the heat a little so that it doesn’t burn.
- Once the onion has caramelized and turned yellow, add the boiled rice and stir for 2 minutes over medium heat.
- Add the shrimp and vegetables and stir for another 1 minute.
- Add the egg in a circular motion so that it goes over as much of the rice surface as possible. Turn up the heat a little and stir slowly but constantly, scraping the egg off the bottom to prevent it from sticking, until you see it turn yellow.
- Continue stirring for a total of 7-8 minutes in the same way so that the egg is cooked well and turn off the heat. Our fried rice with shrimps is ready!
