Shrimp from the wok

Ingredients for 4 servings:

• 375 g rice (long grain)
• 2 eggs
• 1 onion(s)
• 1 bunch of spring onions
• 200 g ham, cooked
• 100 g peas (frozen)
• 2 tbsp vegetable oil
• 1 tbsp oil (sesame oil)
• 2 tbsp soy sauce
• 250 g shrimp (alternatively small prawns)
• 500 ml water
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

The day before, cook the rice in 500 ml of water over low heat with the lid on for about 12 minutes (the water should be completely absorbed). Then let the rice cool overnight. Beat the eggs and season with salt and pepper. Peel the onion and cut into 8 wedges. Slice the spring onions diagonally. Cut the ham into matchstick-sized strips. Heat 1 tablespoon of vegetable oil in a wok. Pour in the eggs and let them run to the edges. Once the mixture is firm, remove the rice and cut into thin strips. Set aside. Heat the remaining vegetable oil and sesame oil in the wok again. Add the onion pieces and let them become translucent, then add the ham and stir-fry for about 1 minute. Add the rice and peas and stir-fry for about 3 minutes until everything is thoroughly heated. Add the scrambled eggs, spring onions, and shrimp. Heat through and season with soy sauce. Serve immediately.