Ingredients:

  • 2 cups cooked and cooled long-grain rice (380g)
  • 1 tablespoon sesame oil (15 ml)
  • 1 pound large shrimp, peeled and deveined (450g)
  • 1 tablespoon soy sauce (15 ml)
  • 1 teaspoon cornstarch (5g)
  • 1/4 teaspoon ground white pepper (0.5g)
  • 1 tablespoon vegetable oil (15 ml)
  • 1 small yellow onion, diced (150g)
  • 2 cloves garlic, minced (6g)
  • 1 inch ginger, grated (15g)
  • 1 cup frozen peas and carrots, thawed (120g)
  • 2 green onions, thinly sliced (30g)
  • 2 large eggs, lightly beaten
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon oyster sauce (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon sugar (2.5g)
  • 1/4 teaspoon ground white pepper (0.5g)

Instructions:

  1. Toss shrimp with soy sauce, cornstarch, and white pepper in a bowl. Set aside.
  2. Heat a little oil in the wok. Pour in the beaten eggs and scramble until cooked through, breaking them into small pieces. Remove from wok and set aside.
  3. Add vegetable oil to the wok. Sauté onion until translucent. Add garlic and ginger and cook until fragrant. Add shrimp and cook until pink and opaque.
  4. Add the thawed peas and carrots and cook for a minute or two.
  5. Add the cooked rice to the wok. Pour the sauce over the rice. Toss and stir-fry everything together, breaking up any clumps of rice.
  6. Add the scrambled eggs and green onions to the wok. Stir-fry for another minute or two until everything is heated through and well combined.
  7. Serve hot, garnished with extra green onions if desired. This Shrimp Fried Rice recipe is best served immediately.