Thai Fried Rice with Shrimp

Start by preparing all ingredients. Spread the previously cooked and cooled jasmine rice on a tray to separate the grains and let it cool completely. Cut the vegetables: finely chop the yellow onion, dice the carrot into small cubes, slice the leek into strips, and cut the green onion into rounds.

Wash and dry the shrimp. Season them with pepper, a little olive oil, a crushed garlic clove, and chili to taste. In a large pan or wok, heat a tablespoon of oil and sauté the shrimp for 2-3 minutes, until they turn pink and firm. Remove them and set them aside.

In the same pan, add another tablespoon of oil and cook the beaten eggs over medium heat, stirring until you get soft scrambled eggs. Remove them and place them next to the shrimp.