1. Heat 1/2 tbp of the oil in wok; pour in egg and swirl gently to set and form a thin omelet; when cooked, transfer to a large bowl and shred. 2. Heat 1 tbsp oil in the wok and cook the garlic with half of the chopped onion until light brown; add the shrimp and stir-fry until opaque, curled and cooked through; remove to the bowl. 3. Heat 1 tbsp oil in the wok and saute the remaining chopped onion with the green onions; add the cooked rice and heat through, stirring constantly. 4. Add the contents of the bowl, along with oyster sauce, salt and pepper, and stir-fry until the rice turns slightly golden. 5. Garnish with cilantro sprigs before serving. 6. Serve with soy sauce or Nuoc Mam if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
