Shrimp Fried Rice
Bee Yinn Low
- 3 day-old steamed white rice
- 1 1/2 soy sauce
- 1/2 fish sauce
- 1/4 sesame oil
- Pinch of salt, plus more to taste
- 3 dashes white pepper
- 2 1/2 oil
- 3 large eggs, beaten
- 2 cloves garlic, minced
- One ½-inch piece fresh ginger, peeled and minced
- 4 medium-sized shrimp, peeled and deveined
- 1 frozen peas and carrots, thawed
Gently break up the lumps in the rice with the back of a spoon or fork. In a small bowl, combine the soy sauce, fish sauce, sesame oil, white pepper, and salt, to taste. Set aside.
Heat ½ tablespoon of the oil in a wok or skillet over high heat. Season the eggs with a pinch of salt. Gently pour in the beaten eggs and fry until it just starts to set, about 1 minute. Flip the egg over and continue to fry until set. Use the spatula to break the eggs into small pieces. Remove from heat and set aside. Clean out the wok or skillet.
Reheat the wok or skillet over high heat and add the remaining 2 tablespoons of oil. Add the garlic and ginger and stir-fry until they become light brown in color or aromatic. Add the shrimp and stir-fry until they are half-cooked or the surface turns opaque, then add the frozen peas and carrots. Stir quickly to combine the ingredients, about 10 seconds. Spoon the rice into the wok or skillet and combine everything evenly with a spatula.
Stir in the soy sauce mixture, blending it well with the rice. Return the cooked eggs to the wok or skillet, stir to combine with the rice. Keep stirring the fried rice until slightly toasted, about 3 minutes. Add salt to taste, remove from heat and serve immediately.