Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
  • 1 teaspoon (5ml) soy sauce
  • 1/2 teaspoon (2.5ml) cornstarch
  • 1/4 teaspoon (1.25ml) white pepper
  • 4 cups (approximately 800g) cooked and chilled long-grain rice
  • 2 tablespoons (30ml) vegetable oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, peeled and minced
  • 1 cup (150g) frozen peas and carrots (thawed)
  • 2 large eggs, lightly beaten
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) oyster sauce (optional)
  • 1 teaspoon (5ml) sesame oil
  • 2 green onions, thinly sliced
  • Red pepper flakes, to taste (optional)

Instructions:

  1. Marinate the shrimp with Shaoxing wine, soy sauce, cornstarch, and white pepper. Set aside.
  2. Heat a little oil in the wok and pour in the beaten eggs. Scramble until cooked but still slightly soft. Remove from wok and set aside.
  3. Heat the remaining oil in the wok over medium-high heat. Add onion, garlic, and ginger. Sauté until fragrant.
  4. Add the marinated shrimp to the wok. Cook until pink and opaque, about 2-3 minutes.
  5. Add the cooked rice and thawed peas and carrots to the wok. Break up any clumps of rice with a spatula.
  6. Add soy sauce and oyster sauce (if using) to the rice mixture. Stir-fry until everything is well combined and heated through.
  7. Return the scrambled eggs to the wok. Stir in the sesame oil.
  8. Garnish with sliced green onions and red pepper flakes (if using). Serve immediately.