Seafood Fried Rice with Grilled Shrimp

1. Prepare the rice: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the onions, garlic, and chopped bell peppers. Sauté for 2–3 minutes until softened and fragrant, letting the vegetables release their natural sweetness without browning too quickly.
2. Add the vegetables: Stir in the diced carrots and frozen peas. Cook for an additional 2 minutes so the vegetables heat through and become tender while keeping a slight bite for texture.
3. Add the rice: Push the vegetables to one side of the skillet to create space. Add the cold rice directly to the pan, breaking up any clumps with your spatula. Cold rice fries more cleanly, allowing each grain to stay separate. Stir everything together for even distribution.
4. Scramble the eggs: In the cleared area of the skillet, pour in the lightly beaten eggs. Let them set slightly, then break them into soft curds as they cook. Once scrambled, fold the eggs into the rice mixture so they disperse evenly.

See more on the next page