Egg fried rice with shrimp

This is a very popular recipe in South-East Asia. This particular type of rice is served aside curry with meat or as main course.

Ingredients
2 tablespoons of Riso Scotti Rice Oil
200 g Riso Scotti Easy Cook Thai Rice, boiled and cooled
½ red capsicum, chopped
½ carrot, chopped
1 tablespoon of soy sauce
1 small red chili pepper, seeds removed and chopped
1 clove of garlic, finely chopped
1 teaspoon of fresh ginger, finely chopped
2 small pieces of lemongrass, finely chopped
100 g peas, boiled
8 raw (or cooked) shrimp, you can keep the tails, if you desire
1 egg, battered
2 green onions, chopped diagonally
Fresh coriander (or parsley) leaves, for garnishing

Instructions
Heat the oil in a wok, at high temperature. Add the carrot and rice and fry, stirring, for approximately 1 minute.
Add the shrimp (if raw; if not, add them at the same time with the green onions and coriander), peas, soy sauce, garlic, capsicum, lemongrass, ginger and chili pepper. Continue cooking, stirring at the same time, for approximately 1 minute.
Move the ingredients to one side of the wok, to obtain a free space in the center. Add the egg. Leave for a few seconds, then stir rapidly, combining it with the rest of the ingredients; cook for 2-3 minutes.
Put the wok aside, add the green onion and coriander and stir. Serve the rice immediately.

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