Korean Shrimp Fried Rice

Preheat the large skillet over medium heat and add 2 tablespoons of olive oil to it. Next, add the sliced carrot and bell pepper into the skillet and stir occasionally until they start to soften slightly, taking around 5 minutes.

Add the cooked shrimp, diced onion, corn kernels, and minced garlic into the skillet with the carrot and bell pepper. Continue to stir until the shrimp have turned pink and are no longer see-through, which should take another 5 minutes.

Remove any excess liquid from the skillet and reduce the heat to low. Let the mixture simmer for a while.

In a separate large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Pour in the beaten eggs and stir constantly until they have formed a solid mass and are no longer runny, taking about 2 to 3 minutes.

Mix the scrambled eggs gently into the shrimp and vegetable mixture.

In a separate bowl, combine the cooked rice, oyster sauce, soy sauce, 3 teaspoons of melted butter, and salt. Stir until the rice is well-coated with the sauce.

Heat the remaining 1 teaspoon of butter in a small non-stick skillet over medium heat until it has melted and stopped foaming. Crack one whole egg into the skillet, cover it with a lid, and cook until the bottom is slightly browned and the yolk is still runny. The top of the egg white should be slightly firm, taking about 3 minutes.

Transfer the cooked egg to a plate and repeat the process with the remaining eggs, adding more butter as needed.

Serve the fried eggs on top of the shrimp and rice mixture.