Fluffy eggs with organic rice, shrimp, and crispy parsley

How Maurice does it

1. 1

   Cook the rice: bring 500 ml water to a boil in a pot, add the rice and a pinch of salt, then simmer until tender, about 15 minutes. Drain if needed.

2. 2

   Season the cooked rice with salt and pepper to taste. Set aside.

3. 3

   Heat 1 tbsp sunflower oil in a pan over medium-high heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side.

4. 4

   Add the chopped garlic to the shrimp and stir for 30 seconds until fragrant. Remove shrimp and garlic from the pan and set aside.

5. 5

   In a small pot, bring 500 ml water to a boil. Add the chopped parsley and blanch for 30 seconds, then drain and immediately transfer to a bowl of ice water to stop cooking. Drain well and pat dry.

6. 6

   Heat 1 tbsp sunflower oil in a small pan over medium-high heat. Fry the blanched parsley for 30-60 seconds until crispy. Remove and drain on paper towels.

7. 7

   In a bowl, whisk the eggs vigorously until light and frothy.

8. 8

   Heat a large non-stick pan over medium heat. Add 1 tbsp sunflower oil and the butter, swirling to melt and coat the pan.

9. 9

   Pour the whisked eggs into the pan. Let them set slightly, then gently scramble with a whisk or spatula.

10. 10

    When the eggs are still slightly runny, add the cooked shrimp and garlic. Continue to scramble until the eggs are just set and fluffy. Season with black pepper.

11. 11

    To serve, place the seasoned rice on a plate. Top with the scrambled eggs and shrimp. Add the crispy parsley on top.

12. 12

    Drizzle with dark liquid (soy sauce or balsamic vinegar) and enjoy immediately.