Fried brown rice with shrimp and vegetables

Ingredients:

• 2 tablespoons of vegetable oil
• 1 large egg, beaten
• 220 g medium shrimp with tails, peeled, deveined
• 0.5 cup chopped watercress
• 1/4 cup grated carrots
• 1/4 cup frozen green peas, thawed
• 1 teaspoon crushed garlic
• 1 teaspoon soy sauce
• 3 cups cold boiled brown rice
• 1 tbsp chopped green onions
• 1 tsp. dark sesame oil

Preparation:

1. Heat a large nonstick frying pan or wok over high heat and add 1 tablespoon of vegetable oil. When the oil begins to smoke, add the egg and swirl the pan to form a flat egg pancake. Cook for about 10 seconds (the egg will be half-cooked); remove to a plate.
2. Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt, and cook, stirring constantly, until cooked through, about 3 minutes. Transfer to a bowl. Add the remaining 1 tablespoon vegetable oil, then add the watercress, carrots, green peas, garlic, soy sauce, and 1/4 teaspoon salt. Cook, stirring constantly, until the watercress is wilted and the peas are heated through, 2 to 3 minutes.
3. Add the rice, stirring to break up any clumps, and spread it into an even layer in the pan. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the pan and cook, stirring and breaking the egg to thoroughly distribute the ingredients, about 1 minute. Season with salt, if needed. Sprinkle with green onions, drizzle with sesame oil, and serve.