Ingredients:

• 8oz of cooked shrimps
• 1 cup of basmati rice
• 8oz of frozen or fresh carrots
• 8oz of frozen or fresh peas
• 2 eggs
• 4-5 tablespoons of soy sauce
• 2 tablespoons of sesame seeds
• 1 tablespoon of vegetable oil
• 1 teaspoon of crushed red chili pepper flakes
• Curry powder to taste
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients: if you use frozen ingredients, let them thaw before cooking:

   

2. Rinse rice under cold water until water runs clean, pour rice to a pot, fill pot with water so it covers rice completely and more; put pot on burner, bring to slow simmer and cook rice until softened but not cooked through completely; pour rice to colander to remove water and set it aside:

   

3. Clean shrimps (remove shell and such) if needed; warm up deep skillet with 1 tablespoon of vegetable oil; add shrimps to the skillet and fry them over medium heat for a minute, stir:

   

4. Season shrimps with crushed red chilli pepper flakes and curry powder:

   

5. Add a tablespoon of soy sauce, cook for a minute more:

   

6. Then add sesame seeds, and cook for 1-2 mins more, continue stirring:

   

7. Then move shrimps and all juices produced during cooking to a bowl, set bowl aside:

   

8. Reduce heat under skillet to a bit lower. Crack 2 egg to the skillet:

   

9. Using spatula scramble eggs and cook, salt to taste:

   

10. Add sliced carrots, cook for about 5 mins:

    

11. Then add peas:

    

12. Add 2 tablespoons of soy sauce, stir and cook vegetables together for few minutes more, just until carrots are cooked as you like them (crunchy or soft):

    

13. Pour rice you cooked earlier to the skillet:

    

14. Add remaining amount of soy sauce you have left (or more to taste), mix everything and continue cooking over low heat:

    

15. Pour shrimps along with all juices from the bowl to the skillet:

    

16. Mix, cook everything together for 2-3 mins:

    

17. And serve: