Preparation:   

Preparation time: 10 mins

Cooking time: 10 mins

Serving: 4

Ingredients:

  Shrimp Marinade

• 1 lb shrimp U50-60
• 1/4 tsp white pepper
• 1/2 tsp kosher salt
• 2 tbsp light soy sauce
• 1/4 tsp baking soda
• 1/2 tbsp neutral oil
• 1/2 tbsp cornstarch

  Other Ingredients

• 2 cups day old white rice uncooked rice measurement
• 1/2 cup white onion chopped
• 4 cloves garlic chopped
• 1/2 cup carrot chopped
• 1/2 cup peas frozen or fresh
• 4 scallions chopped, greens and whites separated
• 2 large eggs
• 1 tbsp light soy sauce
• 1/2 tsp white pepper
• 1/2 tsp sugar
• 1 tsp sesame oil
• 1/4 tsp msg

Instructions:

1. In a bowl, marinate the shrimp with salt, white pepper, soy sauce, baking soda, neutral oil and cornstarch for 10 minutes.
2. Chop your vegetables and beat eggs and set aside along with your rice. Prepare soy sauce, sesame oil, white pepper, salt, and msg next to your pan for easy access.
3. Over high heat, add 4 tbsp of oil until shimmering and cook your shrimp for 2-3 minutes until just cooked through. Remove and set aside.
4. In the remaining oil, fry garlic, onion, and scallion whites for 1 minute, followed by your carrots and peas for another 1-2 minutes.
5. Push the vegetables to the side, add additional oil if needed, and fry your eggs until 75% cooked through. Fold the eggs into the vegetables.
6. Immediately add your day-old rice, soy sauce, sesame oil, white pepper, sugar, msg, and salt to taste. Fry over high heat for 3-4 minutes or until everything is well incorporated and the rice is relatively dry.
7. Add back the shrimp and scallion greens and cook for another minute. Finish with sesame oil and enjoy!