Hokkaido style fried rice

A fragrant fried rice with shrimp, vegetables, and Japanese flavours, perfect as a side or main dish.
Yield: 4 servings | Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes

Ingredients: 120 g cooked bay shrimp; 65 g diced carrots; 60 g edamame; 3 scallions thinly sliced; 2 teaspoons minced garlic; 2 tablespoons avocado oil; 1 tablespoon lemon juice; 240 g cooked rice (day-old is best); 2 tablespoons soy sauce; 80 ml Japanese BBQ sauce; 1 teaspoon ajinomoto; 1½ tablespoons furikake seasoning.

Method:

1. Heat wok on high, add avocado oil, and heat 1 minute; add shrimp, cook 1–2 minutes until golden.

2. Add lemon juice carefully (may flame), then add carrots, edamame, and scallions; cook until fragrant.

3. Add half the garlic and cook 3 minutes.

4. Add rice and ajinomoto, breaking up clumps with spoon.

5. Make a well, pour in soy sauce and BBQ sauce; stir until fully incorporated.

6. Add remaining garlic and furikake, toss, and serve hot.

Optional variations:

1. Substitute chicken for shrimp.

2. Add peas or corn for extra sweetness.

3. Use kimchi instead of BBQ sauce for a spicy twist.