Ingredients
2 cups of day-old cooked rice (preferably Jasmine or Basmati)
1/2 cup cooked shrimp, peeled and deveined
2 eggs, beaten
1/2 cup frozen corn kernels, thawed
1/2 cup frozen peas, thawed
1 chili pepper, finely chopped (adjust to your spice preference)
1/4 cup chopped cilantro
1/4 cup finely chopped red onion
1/4 cup diced carrot
1/4 cup diced celery
2 tablespoons vegetable oil
2 tablespoons soy sauce
Worcestershire sauce
Salt and pepper to taste

Begin by preparing all your ingredients. Ensure the rice is at least one day old, as freshly cooked rice can be too moist for fried rice.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Add the beaten eggs to the hot skillet and scramble them until they're fully cooked. Remove the scrambled eggs from the skillet and set them aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped red onion, carrot, celery, and chili pepper. Stir-fry for about 2-3 minutes until the vegetables begin to soften.
Add the cooked shrimp to the skillet and cook for an additional 2-3 minutes, until they turn pink and opaque.
Stir in the thawed corn kernels and cook for another 1-2 minutes.
Now, add the day-old rice to the skillet. Break up any clumps and stir-fry for 3-4 minutes until the rice is heated through and starts to get slightly crispy.
Return the scrambled eggs to the skillet and mix them in with the rice and vegetables.
Pour the soy sauce over the fried rice and stir well to evenly distribute the flavors. Season with salt and pepper to taste.
Finally, add the chopped cilantro and give the fried rice one last stir.
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