Ingredients:

  • lb Large Shrimp (peeled, deveined)
  • Large Eggs (lightly whisked)
  • Tbsp Neutral Oil (for eggs/shrimp)
  • Pinch Salt & Black Pepper (to season shrimp)
  • Tbsp Neutral Oil (for main fry)
  • cloves Garlic (minced)
  • tsp Freshly grated Ginger
  • /2 cup White or Yellow Onion (diced small)
  • /2 cup Carrots (finely diced)
  • /2 cup Frozen Peas (do not thaw)
  • /2 cup Green Onions (scallions, sliced, separated)
  • cups Cooked White Rice (Day-Old, cold)
  • Tbsp Soy Sauce (low sodium preferred)
  • Tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • tsp Toasted Sesame Oil
  • /4 tsp White Pepper

Instructions:

  1. Prep Ingredients: Ensure all vegetables are diced, garlic and ginger minced, and the sauce mixture (Soy Sauce, Oyster Sauce, White Pepper) is whisked together in a bowl, reserving the sesame oil.
  2. Cook Eggs: Heat 1 Tbsp oil in the wok over medium-high heat. Pour in whisked eggs; scramble quickly until just set but still slightly moist. Remove eggs from the wok and set aside.
  3. Sear Shrimp: Add a splash more oil to the wok if needed. Season shrimp lightly. Cook shrimp quickly (about 1-2 minutes per side) until pink and opaque. Remove and set aside with the eggs.
  4. Sauté Aromatics: Add remaining 2 Tbsp oil to the hot wok. Add the white/light green parts of the scallions, garlic, and ginger. Stir-fry rapidly for 30 seconds until fragrant—don't let the garlic burn!
  5. Cook Vegetables: Add the diced carrots and frozen peas. Stir-fry for 2 minutes until the carrots begin to soften slightly.
  6. Fry the Rice: Push the vegetables to one side of the wok. Add the cold rice to the open space. Break it up with your spatula and let it sit undisturbed for 1 minute to heat up and start to dry out slightly.
  7. Combine & Season: Toss the rice vigorously with the vegetables until everything is hot and evenly distributed. Sprinkle the prepared sauce mixture evenly over the rice. Toss constantly for 1-2 minutes until the rice is evenly coloured and steaming hot.
  8. Final Assembly: Return the cooked eggs and shrimp to the wok. Toss gently to incorporate everything without breaking up the ingredients too much.
  9. Finish: Remove the wok from the heat. Drizzle the toasted sesame oil over the rice and sprinkle with the reserved dark green scallion tops. Give one final, quick toss. Serve immediately.