Ingredients

• 2 cups uncooked jasmine rice
• 3 cups water
• 3 tablespoons vegetable oil , divided
• 1 sweet onion , chopped
• 2 cloves garlic , crushed and minced
• 1 , 16 ounce
• 4 tablespoons butter , divided
• 2 eggs
• 4 tablespoons oyster sauce
• 3 tablespoons soy sauce
• 1 lemon , juiced, divided
• salt and pepper to taste
• 1 pound uncooked medium shrimp , peeled and deveined

Instructions

1. 1 Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
2. 2 Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas and carrots; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
3. 3 Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
4. 4 Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

Nutrition per serving