Créé avec l’IA
Jamaican Hot Pepper Shrimp Fried Rice
35 min 260 kcal par portion Moyen
Ingrédients
4 Portions
- cooked long-grain rice2 cups
- tiny shrimp (canned, drained)8 oz
- vegetable oil2 tablespoons
- red bell pepper, diced1 cup
- onion, diced0,5 cup
- Scotch bonnet peppers, finely chopped2 peppers
- soy sauce1 tablespoon
- allspice1 teaspoon
- eggs, beaten2 eggs
- fresh parsley, chopped0,5 cup
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- 2
Add the beaten eggs and scramble until just set. Remove eggs from the skillet and set aside.
- 3
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced onion and red bell pepper, and sauté for 2-3 minutes until softened.
- 4
Stir in the finely chopped Scotch bonnet peppers and cook for another 1 minute, being careful not to inhale the spicy fumes.
- 5
Add the drained tiny shrimp to the skillet and stir-fry for 2 minutes until heated through.
- 6
Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir well to combine with the vegetables and shrimp.
- 7
Pour in the soy sauce and sprinkle the allspice over the rice. Stir-fry for 2-3 minutes, ensuring everything is evenly coated and heated.
- 8
Return the scrambled eggs to the skillet and mix them into the rice.
- 9
