12 medium (31-40 size) shrimp, peeled and deveined
2 tablespoons fish sauce
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Crumble the rice into smaller pieces, using either a wooden spoon or your fingers. Break down any large chunks. The smaller the pieces, the better the fried rice will taste. Set aside.
Heat 2 teaspoons of oil in a large skillet, over medium high heat. Tilt the skillet so that the bottom of the skillet is covered in oil. Add the egg and again tilt the pan so that a thin egg pancake is formed. Cook until egg is cooked, about 1 minute. Transfer to a plate.
Roll up the egg pancake into a cylindrical shape. Cut the eggs into thin ribbons. Add the fish sauce, salt, and pepper to the rice, and stir to combine. Add the egg ribbons and stir until well combined. Cook fried rice for another minute.
Serve hot as a main dish, or as a side dish.
Notes
Cook the rice in a rice cooker, or according to the instructions on the bag, the night before and store it in the refrigerator. Take it out of the refrigerator when ready to make this dish.
Recipe by The Little Chef at http://littlechefblog.com/shrimp-fried-rice/