Fried shrimp with rice

Ingredients:

• 250 g medium-sized sea shrimp, peeled and cut into pieces
• 2 large eggs
• Salt
• 2 tablespoons of vegetable oil
• 1.5 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp. chopped peeled ginger
• 150g fresh or frozen sugar snap peas in pods (defrost if frozen), cut in half
• 1 cup chopped carrots
• 1 bunch green onions, chopped
• 3 cups boiled long-grain rice

Preparation:

1. Beat the eggs in a bowl with a pinch of salt. Heat 1 tablespoon of vegetable oil in a frying pan. Add the eggs and fry, without stirring, until set, about 1 minute. Flip the egg pancake over and fry the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips.
2. In a bowl, combine the soy sauce, sesame oil, and 1 tablespoon of water. Let it sit. Heat 1 tablespoon of vegetable oil in a frying pan. Add the shrimp and ginger and stir-fry for about 2 minutes. Add the pea pods, carrots, and green onions and continue to stir-fry until tender, about 1 minute. Add the rice and soy sauce mixture and fry briefly. Add the egg omelet and divide into portions.