4, 5 cups cooked Df Thai Sweet Rice (10x5lbs)
2, 3 tbsp Df Oyster Sauce(plastic)
2 tbsp Df Sweet Soy Sauce
1/2 tsp Morton Iodized Salt
1 tbsp butter
1/2 green bell pepper, diced
1/2 onion, diced
1/2 can whole kernel corn
1 carrot, diced
2 cloves garlic, thinly sliced
2 cups small shrimp (use larger ones if available)
2 scrambled eggs
4 sunny-side up eggs (optional)
In a skillet, heat 1TB olive oil & stir fry first-diced bell pepper & carrots, 5mins. Next add diced onions, corn, & shrimp, another 5 minutes. If there's excess liquid, discard & set aside on lowest heat.
In another pan or skillet, scramble 2 eggs in generous amount of oil. When finished, add eggs to the main skillet with other ingredients. Optional: Prepare 4 sunny-side up eggs for the topping/garnish.
On low heat, add cooled rice, butter, soy sauce & oyster sauce & mix thoroughly with spoon (wooden works best).Make sure to coat sauce on rice & rest ingredients well; this will take few minutes & some hand/wrist strength from continuous mixing.
Plate fried rice topped with sunny-side up egg. Enjoy with kimchi and other banchan (side dishes).
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