• 3 tablespoons raw shrimp, shelled and deveined, cut into 1/4-inch pieces
  • 1/2 cup leftover white rice
  • 1 tablespoon frozen peas and carrots, thawed
  • 1 scallion, finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 to 2 eggs, beaten until foamy
  • Black sesame seeds, for garnish
  • Red pepper flakes, for garnish
  • Vegetable oil, for cooking
  • Salt and pepper, to taste


  1. In a 9-inch nonstick skillet over medium-high heat, add a small amount of oil.
  2. Once oil is hot, add shrimp and cook for 2 minutes, stirring continuously.
  3. Add rice, peas, carrots and scallion.
  4. Add soy sauce and sesame oil.
  5. Cook for another minute and remove fried rice to a bowl.
  6. Using the same skillet over low heat, add a little bit more oil.
  7. Pour beaten eggs into skillet and season with salt and pepper; stir slightly. Make sure eggs cover entire skillet.
  8. Cover and cook for 2 minutes. Eggs should be almost set.
  9. Carefully flip egg “pancake” and cook for another minute. Transfer egg pancake to a large plate.
  10. Place fried rice in the center of the egg. Fold the sides of the egg pancake to make a square package.
  11. Use a spatula to flip parcel seam side down.
  12. Sprinkle with black sesame seeds and red pepper flakes. Cut an X in the parcel and enjoy!