Ingredients

• 200 grams of shrimp
• 1.5 tbsps. of jerk seasoning
• ½ tbsp. of all-purpose seasoning
• ½ tbsp. of garlic powder
• ½ tbsp. of powdered jerk seasoning
• ½ medium brown onion, diced
• 2 cloves of garlic, diced
• ½ medium red bell pepper, chopped
• 2 tbsps. of vegetable oil
• 1 tsp. of black pepper
• 1 cup of frozen carrots and peas
• 2 eggs
• 2 tbsps. of soy sauce
• 1 tbsp. of oyster sauce
• 1 tbsp. of butter
• 1.5 cups of cooked rice
• Salt to taste

Method

• Clean ~200 grams of shrimp, then season with:
  • 1 tbsp. of jerk marinade
  • ½ tbsp. of all-purpose seasoning
  • ½ tbsp. of garlic powder
  • ½ tbsp. of jerk seasoning
  • Use disposal kitchen gloves to massage together
• Prepare the following vegetables:
  • ½ medium brown onion, diced
  • 2 cloves of garlic, diced
  • ½ medium red bell pepper, chopped
• Heat up 2 tbps of vegetable oil in a wok for ca. 2-3 minutes
• Add shrimps and cook to completion on a medium to hot temperature for around 5 minutes. Once cooked, remove (plus liquid created) and save for later
• In the same pot, add your onions and garlic and cook down for 2 minutes. Add extra oil if needed
• Add a cup of frozen peas and vegetables and chopped bell pepper, cook everything down for 5 minutes
• Add 1 tsp. of salt and 1 tsp. of black pepper to the vegetable mix
• Push vegetables to the side and crack 2 eggs into the wok
• Whisk and cook for 1-2 minutes in the wok
• Once the egg is mostly cooked/scrambled, mix in throughout the vegetables
• Add in ca. 1.5 cups of cooked rice – better when it is a day old. Mix all together
• Add 1 tbsp. of butter, mix in
• Re-add shrimps, mix in
• Optional: add pineapple chunks
• Season with the following:
  • Salt to taste
  • ½ tbsp. jerk marinade (if you can handle the spice)
  • 2 tbsps soy sauce
  • 1 tbsp. oyster sauce
• Cook down on low-medium temperature for a final 5 minutes

EAT THIS WITH...

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