Ingredients:
- 4 cups cooked Jasmine Rice (Day-old, chilled)
- 1 lb raw Shrimp (Medium, peeled & deveined)
- 3 Large Eggs (lightly beaten)
- 1/2 cup Yellow Onion (finely diced)
- 1/2 cup Carrots (small dice)
- 1/2 cup Frozen Peas
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (grated)
- 3 Tablespoons Cooking Oil (Neutral, divided)
- 2 Tablespoons Soy Sauce (Low Sodium preferred)
- 1 Tablespoon Oyster Sauce (or Vegetarian Mushroom Sauce)
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper
- 1/2 teaspoon Sugar
- 3 stalks Green Onions (thinly sliced, separated)
Instructions:
- Prep the Components (Mise en Place): Whisk eggs lightly. Mix all Sauce ingredients (Soy, Oyster, Sugar, White Pepper) in a small bowl and set aside. Chop all vegetables and slice the green onions (separating white/green parts).
- Cook the Eggs: Heat 1 Tbsp oil in the wok over medium-high heat. Pour in eggs. Cook quickly until just set, breaking them into small flakes. Remove eggs immediately and set aside.
- Sear the Shrimp: Add another 1 Tbsp oil to the hot wok. Add shrimp. Stir-fry rapidly for 1–2 minutes until pink and just opaque. Remove shrimp and set aside with the eggs.
- Aromatics & Hard Vegetables: Add the remaining 1 Tbsp oil. Add onions and carrots. Stir-fry for 2 minutes until slightly softened. Add garlic and ginger; cook for 30 seconds until fragrant.
- Introduce the Rice: Increase heat to high. Add the cold, day-old rice to the wok. Break up any clumps with the spatula and toss vigorously for 2–3 minutes until the rice is dry.
- Combine & Season: Push the rice to one side of the wok. Pour the prepared Sauce mix into the cleared space and let it bubble for 10 seconds, then quickly incorporate it into the rice mixture.
- Final Assembly: Return the cooked shrimp, eggs, and frozen peas to the wok. Toss everything together constantly for 1 minute until heated through.
- Finish: Remove from heat immediately. Drizzle with toasted sesame oil and stir in the green parts of the green onions. Serve piping hot.