Rice with Kanikama and Shrimp

In a bowl, beat the eggs with a pinch of salt. Heat a tablespoon of oil in a skillet, pour in the beaten eggs, and let them set on one side. Flip the omelet to cook the other side.

Once cooked, let the omelet cool and cut it into thin strips.

Mince the garlic cloves. In a skillet with a little oil, sauté the garlic until fragrant. Add the shrimp and cook until they turn pink.

Add the peas, chicken breast strips, the sliced omelet, and the kanikama (cut into rounds). Stir everything together with a wooden spoon.

Add the boiled white rice to the skillet. Mix everything well and let it cook for a few minutes so the rice warms through and absorbs the flavors.