If you don’t already have cooked rice prepared, steam 4 cups white rice and set aside.
In a medium-sized bowl, season shrimp with salt, pepper, onion powder, ginger powder, paprika, scotch bonnet pepper and Worcestershire sauce, then set aside
Separate chopped herbs/seasoning into two portions.
Heat your non-stick frying pan or wok then add 1-tablespoon sesame oil (or vegetable oil if that’s all you have).
Stir-fry shrimp for 1 minute, then add half portion of the chopped herbs stirring continuously until the shrimp just turns pink. Remove shrimp from heat and set aside
Return pan to heat, add ½ teaspoon oil, then scrabble eggs. Remove eggs from pan and set aside with the shrimp.
Return pot to the burner on medium-high heat. Add 2-tablespoons cooking oil.
Sauté the remaining chopped onions, green bell pepper, garlic, green onions and cook for 1 minute, stirring constantly.
Add mixed vegetables and stir.
Add the cooked rice, breaking up any clumps with a large spoon.
Drizzle soya sauce over rice and stir in until rice gets an even golden brown colour.
Add the shrimp and scrambled eggs and quickly stir to combine.
Cover pot and cook on very low heat for about 2 minutes, or until all ingredients are heated through.
Serve sizzling hot.
Bless up and enjoy it!