Ingredients:
- 4 cups Cold, Day-Old Cooked Jasmine Rice (clumps broken up)
- 1 lb Large Shrimp (peeled & deveined)
- 3 cloves Garlic (minced)
- 1 tsp Ginger (freshly grated)
- 3 large Eggs (lightly whisked)
- 1 cup Frozen Peas and Carrots (mixed)
- 1/2 cup Scallions (green parts only, sliced, reserve 1 tbsp for garnish)
- 3 Tbsp High Heat Oil (Canola or Vegetable, divided)
- 3 Tbsp Low Sodium Soy Sauce
- 1 Tbsp Oyster Sauce (or vegetarian alternative)
- 1 tsp Toasted Sesame Oil
- 1/4 tsp White Pepper
- 1/2 tsp Sugar (optional)
Instructions:
- Pat the shrimp very dry. Whisk together the soy sauce, oyster sauce, sugar, and white pepper in a small bowl. Keep all ingredients ready near the stove.
- Heat 1 Tbsp of oil in the wok/skillet over medium-high heat. Pour in the whisked eggs and quickly scramble until just set. Remove the eggs and set them aside.
- Add 1 Tbsp of oil to the hot wok. Add the shrimp and spread them into a single layer. Cook for 1–2 minutes per side until pink and cooked through. Remove and set aside with the eggs.
- Add the remaining 1 Tbsp of oil to the wok. Add the minced garlic and grated ginger. Stir-fry rapidly for about 30 seconds until fragrant; avoid burning the garlic.
- Add the frozen peas and carrots. Stir-fry for 1–2 minutes until heated through and slightly tender.
- Push the vegetables to one side of the wok. Add the cold, day-old rice to the empty side. Break it up with your spatula and let it sit undisturbed for about 30 seconds to toast lightly.
- Toss the rice with the vegetables. Pour the prepared sauce mixture evenly over the rice and toss constantly for 1–2 minutes until the rice is heated through and evenly coated.
- Return the cooked shrimp and scrambled eggs to the wok. Add most of the sliced scallions (saving a pinch for garnish). Toss everything together gently but quickly for 30 seconds to heat through.
- Turn off the heat. Drizzle with the toasted sesame oil and give one final toss. Garnish with the reserved scallions. Serve immediately.