2 cups of cooked rice cooled.
1 lb of head peeled but tail-on shrimp.
¼ of a big white chopped onion.
8 cloves of minced garlic.
½ tbsp of soy sauce.
A pinch of sugar.
2 tbsps of oil for frying.
5 chopped chilies.
3 tbsps of fish sauce.
½ of a lime.
1 bunch of chopped green onion.
1 chopped red bell pepper.
½ cup of yellow corn.
½ cup of fresh basil.
Over medium-high heat, heat a wok or large frying pan and drizzle with 1 to 2 tbsps of oil then sauté 2 minced garlic cloves and chili for 30 seconds. Add in the shrimp and stir-fry for 2 to 3 minutes.
Add in onion, chopped bell pepper, corn and the rest of the garlic and fry for 1 to 2 minutes.
Add the rice and the sauce we made and cook for 2 to 3 minutes while stirring.
Clear a space in the middle of the pan, place 1 tsp of oil and crack in the egg. Scramble the egg and combine it with the rice gradually.
Turn off the heat, and mix in the green onion and basil