Thai curry rice with shrimp

Curry flavored rice is easy to make and so warm and delicious in your palate, it will be a family favorite in no time! Vegetarians can skip out the shrimp and oyster/fish sauce. You may also swap shrimp with chicken or pork.
What you need: Serves 4

3-4 cups cooked cold rice (A day old rice works wonders) 
2 cups cleaned and uncooked shrimp
1 cup colored peppers chopped
½ cup green onions/scallions chopped
1 cup onion chopped
1/2 cup carrots cut into 2 inch sticks
½ cup peas frozen/fresh
2 tsp finely chopped garlic 
2 Tbsp Thai red curry paste paste
1/2 Tbsp oyster sauce 
1 tsp fish sauce 
½ tsp brown sugar 
2 Tbsp vegetable oil 
Salt to taste  
Heat up a large wok on high.  Add oil and change the heat setting to medium high. If you are confident of working quick and not burning the dish, set to to high. When the oil begins to smoke, add in the garlic and shrimp. Saute until the shrimp turns pink. Set aside on a plate. 

In the same wok with oil, add onion and saute for just a minute followed by peas and carrots. Saute for another 2 minutes working it constantly. Add in the sliced peppers and saute for a few seconds. 
Toss in the Thai curry paste, sauces, salt and sugar. Stir it well to soften and combine with the vegetables. 
Now add rice and toss well for a minute on high. Add the cooked shrimp and combine the rice well to mix in the  Thai paste. Cook for just a minute and turn off the heat. Garnish with chopped scallions and serve hot with a slice of lemon and cucumbers. Enjoy!