Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 3 large (150g) eggs, lightly beaten
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (8g) cornstarch
  • 4 cups (600g) day-old long-grain white rice, chilled
  • 2 tbsp (28g) neutral oil
  • 1 cup (150g) frozen peas and carrots, thawed
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) fresh ginger, grated
  • 3 stalks (15g) green onions, sliced
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) oyster sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1/4 tsp (1g) white pepper

Instructions:

  1. Prepare the mise en place: toss shrimp in a bowl with salt, pepper, and cornstarch. In a separate small bowl, whisk together soy sauce, oyster sauce, sesame oil, and white pepper. Break up the chilled rice by hand to remove clumps.
  2. Heat 1 tbsp of oil over medium-high heat. Add shrimp in a single layer; sear for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. In the same pan, pour in the beaten eggs. Scramble quickly until just set but still moist, then remove and set aside with the shrimp.
  4. Add the remaining 1 tbsp of oil. Sauté the garlic, ginger, and white parts of the green onions for 30 seconds. Stir in the thawed peas and carrots, cooking for 2 minutes.
  5. Turn the heat to high and add the chilled rice. Stir-fry for 3-5 minutes, pressing the rice against the pan until grains are toasted and smelling nutty.
  6. Pour the prepared sauce over the rice. Toss vigorously for 2 minutes until the rice turns a consistent mahogany color and is well coated.