Ingredients:

  • 2 cups cooked and chilled long-grain rice (400g)
  • 1 tablespoon vegetable oil (15ml)
  • 1 pound large shrimp, peeled and deveined (450g)
  • 1 tablespoon soy sauce (15ml)
  • 1 teaspoon cornstarch (5g)
  • ½ teaspoon ground ginger (2g)
  • ¼ teaspoon white pepper (1g)
  • 2 tablespoons vegetable oil, divided (30ml)
  • 2 large eggs, lightly beaten
  • 1 small yellow onion, diced (100g)
  • 2 cloves garlic, minced (6g)
  • 1 cup frozen peas and carrots, thawed (150g)
  • 2 tablespoons soy sauce, plus more to taste (30ml)
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil (5ml)
  • 2 green onions, thinly sliced (30g)
  • Sesame seeds (optional)
  • Sriracha or chili oil (optional)

Instructions:

  1. Marinate the shrimp in soy sauce, cornstarch, ginger, and white pepper.
  2. Heat 1 tablespoon of oil in the wok. Add the beaten eggs and cook, stirring occasionally, until set but still slightly moist. Remove from the wok and set aside.
  3. Add the remaining 1 tablespoon of oil to the wok. Add the diced onion and garlic and sauté until fragrant and softened.
  4. Add the marinated shrimp to the wok and cook until pink and opaque, about 2-3 minutes per side.
  5. Add the thawed peas and carrots to the wok and cook for a minute. Add the chilled cooked rice and break it up with your spatula.
  6. Add the soy sauce, oyster sauce (if using), and sesame oil to the wok. Toss everything together to combine, ensuring the rice is evenly coated.
  7. Return the scrambled eggs to the wok. Add most of the green onions (reserve some for garnish). Toss gently to combine.
  8. Garnish with the remaining green onions and sesame seeds (optional). Serve immediately with sriracha or chili oil (optional).