Instructions
Step 1: In a small bowl, mix soy sauce, oyster sauce, honey, sesame oil, and tomato paste until well combined.
Step 2: Season the shrimp with salt, black pepper, paprika, and chili flakes.
Step 3: Heat vegetable oil in a large skillet or wok over medium-high heat.
Step 4: Add the shrimp and cook for 2 to 3 minutes per side until pink and slightly charred. Remove and set aside.
Step 5: In the same skillet, stir-fry the sliced onions and bell peppers for 3 to 4 minutes until slightly tender but still crisp.
Step 6: Add the minced garlic and ginger and sauté for 1 minute until fragrant.
Step 7: Return the shrimp to the skillet and pour in the prepared sauce.
Step 8: Toss everything together and cook for another 2 minutes until the shrimp and vegetables are coated in the glossy sauce.
Step 9: Divide the cooked rice into serving bowls and top with the spicy shrimp and pepper mixture.
Step 10: Add boiled eggs to each bowl and garnish with chopped parsley or green onions before serving.
Storage and Reheating Tips
Store leftover shrimp mixture, rice, and boiled eggs separately in airtight containers in the refrigerator for up to 3 days.
Reheat the shrimp and rice in a skillet or microwave until warmed through.
Avoid overcooking the shrimp during reheating to keep them tender.
Freshly garnish with herbs or green onions before serving leftovers for the best flavor.
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