Ingredients:

  • lb Large Shrimp, peeled & deveined, patted very dry
  • Large Eggs, lightly beaten
  • Pinch Salt & Black Pepper
  • Tbsp Neutral Oil (Canola or Vegetable), divided use
  • cloves Garlic, minced
  • tsp Ginger, freshly grated
  • /2 cup Yellow Onion, small dice
  • /2 cup Carrots, small dice
  • /2 cup Frozen Peas (do not thaw)
  • cups Cold, Day-Old Cooked White Rice (Jasmine preferred)
  • Tbsp Soy Sauce (low sodium preferred)
  • Tbsp Oyster Sauce (or Vegetarian Stir-fry Sauce)
  • tsp Sesame Oil (toasted)
  • /4 tsp White Pepper
  • /4 cup Green Onions (scallions), sliced (whites and greens separated)

Instructions:

  1. Prep Everything: Ensure shrimp are dry. Whisk together soy sauce, oyster sauce, and white pepper in a small bowl (the sauce mixture). Separate green onion whites from greens.
  2. Cook the Shrimp: Heat 1 Tbsp oil in a large wok or heavy skillet over medium-high heat. Season shrimp lightly. Cook until pink and opaque (about 1-2 minutes per side). Remove shrimp immediately and set aside.
  3. Scramble the Eggs: Add another 1/2 Tbsp oil to the wok. Pour in the beaten eggs. Scramble quickly until just set, breaking into small pieces. Remove eggs and set aside with the shrimp.
  4. Sauté Aromatics & Veggies: Add the remaining 1.5 Tbsp oil. Add onion and carrot; stir-fry for 2 minutes until carrots start to soften slightly. Add garlic, ginger, and white parts of green onions; stir-fry for 30 seconds until fragrant.
  5. Fry the Rice: Add the cold, day-old rice to the wok. Use the edge of your spatula to break up any clumps. Spread the rice around the pan and let it sit undisturbed for about 1 minute to develop some slight crispness. Toss and repeat this process for 3-4 minutes until the rice is heated through and beginning to dry out.
  6. Sauce and Combine: Pour the pre-mixed sauce mixture evenly over the rice. Toss vigorously and continuously for 1 minute, ensuring every grain is coated.
  7. Final Fold: Return the cooked shrimp and eggs to the wok. Add the frozen peas and the green parts of the scallions. Toss everything together for 1 final minute until the peas are bright green and the shrimp are hot.
  8. Finish: Turn off the heat. Drizzle with toasted sesame oil and give one final toss. Serve immediately.