Ingredients
4 to 5 cups cooked jasmine rice
5 tablespoons San J Tamari Soy Sauce - gluten free
4 tablespoons butter
1 pound jumbo shrimps, peeled and deveined
2 tablespoons garlic, minced
1 large onion, diced
3 eggs
2 tablespoons toasted sesame seeds
salt and pepper
1 tablespoon olive oil
chopped cilantro for garnish
½ lemon juiced
Instructions
<ol>
<li>Season shrimps with salt and pepper. Heat a cast iron pan to high heat. Add 2 tablespoons butter then the shrimps. Cook shrimps for about 3 minutes or until done.</li>
<li>Squeeze lemon juice over shrimp and let sizzle a little bit.</li>
<li>Heat wok to medium high heat then add 2 tablespoons butter. Sauté onions until translucent about 4 minutes. Add the garlic and cook for 1 minute. Turn the heat on high. Add rice and stir nicely. Season with soy sauce, salt and pepper.</li>
<li>Continue cooking and stirring for 5 minutes.</li>
<li>Heat a small pan on low heat. Add olive oil the fried the eggs until done.</li>
<li>Place rice on a platter and top with shrimps, fried eggs, sesame seeds and garnish with cilantro. Serve</li>
</ol>
