Ingredients

• 3 cups overnight cooked rice
• 100g shrimp (peeled and deveined)
• 50g ham (diced)
• 2 eggs
• 1/2 cup green peas
• 1/2 cup carrots (diced)
• 1/4 cup chopped green onions
• 2 tbsp vegetable oil
• 1 tbsp light soy sauce
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tsp sesame oil (optional)

Steps

1. Marinate the shrimp with a pinch of salt and white pepper for 10 minutes.
2. Heat 1 tbsp vegetable oil in a wok or skillet, scramble the eggs, then remove and set aside.
3. In the same wok, add the remaining oil and stir-fry the shrimp until they turn pink. Remove and set aside.
4. Add diced ham, green peas, and carrots to the wok, and stir-fry for 2-3 minutes until the vegetables are tender.
5. Add the overnight rice, breaking up any clumps with a spatula, and stir-fry until well combined.
6. Add the scrambled eggs and shrimp back to the wok, then season with light soy sauce, salt, and white pepper. Stir-fry to mix evenly.
7. Sprinkle with chopped green onions and drizzle with sesame oil (if using). Toss a few times and serve hot.