World Cuisine

  • 2 eggs, well beaten
  • 100 g (3½ oz) fresh shelled baby peas
  • 1 tablespoon vegetable oil
  • 2 onions, chopped
  • 1 shallot, chopped
  • ½ red pepper, finely diced
  • 125 g (4 oz) cooked long-grain rice
  • 100 g (3½ oz) fresh peeled cooked shrimps
  • 2 teaspoons soy sauce
  • salt and pepper

Make an omelette with the eggs then slice into thin strips. Cook the peas for 5 minutes in boiling water, then drain.

Heat the vegetable oil in a wok. Add the onions and shallot and cook for a few minutes until they change colour. Add the diced red pepper and cook for a further minute. Stir in the rice and heat for 2 minutes.

Add the shrimps, peas and omelette strips. Pour over the soy sauce, season, stir and serve.

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