Ingredients:
- 1 lb raw, peeled, deveined Large Shrimp (patted very dry)
- 3 Large Eggs, lightly beaten
- 1 tsp Sesame Oil
- 3 Tbsp Neutral Cooking Oil (e.g., Canola, Vegetable), divided
- 4 cups Day-Old Cooked White Rice (cold)
- 3 cloves Garlic, minced
- 1 tsp fresh Ginger, minced
- 1/2 cup White or Yellow Onion, small dice
- 1 cup Frozen Peas and Carrots mix
- 2 Tbsp Low Sodium Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 tsp Dark Soy Sauce (optional)
- 1/4 tsp White Pepper
- 3 Tbsp Scallions (green parts only), sliced, plus extra for garnish
Instructions:
- Prep the Flavour Bases: Pat the shrimp completely dry. In a small bowl, whisk together the Soy Sauce, Oyster Sauce, Dark Soy Sauce (if using), and White Pepper to create the sauce mixture. Set aside.
- Cook the Eggs: Heat 1 Tbsp of neutral oil in the wok over medium-high heat. Pour in the beaten eggs and quickly scramble them until just set but still slightly soft. Remove immediately and set aside.
- Sear the Shrimp: Add 1 Tbsp of fresh oil to the hot wok. Add the dried shrimp. Cook quickly (about 1–2 minutes) until pink and just opaque. Remove shrimp and set aside with the eggs.
- Sauté Aromatics: Add the final 1 Tbsp of oil to the wok. Add garlic, ginger, and onion. Sauté vigorously for about 30 seconds until fragrant—don't let the garlic burn!
- Add Vegetables & Rice: Toss in the frozen peas and carrots. Stir-fry for 1 minute. Add the cold, day-old rice. Break up any clumps with your spatula and toss constantly over high heat for 3–4 minutes until the rice is heated through and starts to lightly crisp.
- Sauce and Finish: Push the rice to one side of the wok. Pour the prepared sauce mixture into the empty side and let it bubble for 10 seconds before quickly tossing it through the rice to coat evenly.
- Combine and Serve: Return the cooked shrimp and eggs to the wok. Add a drizzle of sesame oil and toss everything together for one final minute to meld the flavours. Stir in half of the scallions. Garnish the remainder on top before serving immediately.