Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) cornstarch
  • 1/2 teaspoon (2.5ml) sesame oil
  • 1/4 teaspoon (1.25ml) white pepper
  • 2 tablespoons (30ml) vegetable oil, divided
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 1 cup (approx. 150g) frozen peas and carrots, thawed
  • 4 cups (approx. 600g) cooked and chilled long-grain rice (ideally day-old)
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) oyster sauce (optional, but highly recommended!)
  • 1 teaspoon (5ml) sesame oil
  • 1/4 cup (approx. 40g) chopped scallions (green onions), for garnish
  • Optional: Sriracha or chili garlic sauce, to taste

Instructions:

  1. Combine shrimp with marinade ingredients in a bowl, toss to coat, and set aside for 15 minutes.
  2. Heat 1 tablespoon of vegetable oil in the wok. Scramble the eggs until just cooked, remove from the wok, and set aside. Chop into small pieces.
  3. Add the remaining 1 tablespoon of vegetable oil to the wok. Sauté the onion until translucent. Add garlic and ginger and sauté until fragrant.
  4. Add the marinated shrimp to the wok and cook until pink and opaque.
  5. Add the peas and carrots and cook for 1 minute. Add the chilled rice, breaking up any clumps with a spatula.
  6. Stir in the soy sauce, oyster sauce (if using), sesame oil, and chopped eggs. Toss everything together until well combined and heated through.
  7. Garnish with chopped scallions and serve immediately. Offer sriracha or chili garlic sauce on the side.