Ingredients:

  • 1 pound (450g) large shrimp, peeled, deveined, and tails removed
  • 1 tablespoon (15ml) soy sauce, low sodium preferred
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) white pepper
  • 2 tablespoons (30ml) vegetable oil (or peanut oil)
  • 1 cup (200g) mixed vegetables (peas, carrots, corn), frozen or fresh
  • 1 small yellow onion, diced (about 1/2 cup diced) (approx. 75g)
  • 2 cloves garlic, minced (about 2 teaspoons) (approx. 6g)
  • 2 large eggs, lightly beaten
  • 4 cups (800g) cooked, chilled day-old rice (long grain or medium grain works best)
  • 2 tablespoons (30ml) soy sauce, low sodium preferred
  • 1 tablespoon (15ml) oyster sauce (optional, but adds a nice umami depth)
  • 1 teaspoon (5ml) sesame oil
  • 1/4 cup (15g) chopped green onions, for garnish
  • Salt and pepper to taste

Instructions:

  1. Marinate the Shrimp: Combine shrimp with soy sauce, sesame oil, ginger, and white pepper. Let it sit while you prep other ingredients.
  2. Sauté Vegetables: Heat 1 tablespoon of oil in the wok. Add mixed vegetables and onion, and cook until slightly softened (about 3-5 minutes). Add garlic and cook until fragrant (about 30 seconds). Remove vegetables from the wok and set aside.
  3. Cook the Eggs: Heat the remaining 1 tablespoon of oil in the wok. Pour in the beaten eggs and swirl to create a thin omelet. Cook until set, then remove from the wok and chop into bite-sized pieces.
  4. Cook the Shrimp: Add the marinated shrimp to the wok and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the wok and set aside.
  5. Fry the Rice: Add the chilled rice to the wok. Break up any clumps and stir-fry until heated through.
  6. Combine Everything: Add the cooked vegetables, eggs, and shrimp back to the wok.
  7. Season and Serve: Stir in soy sauce, oyster sauce (if using), and sesame oil. Season with salt and pepper to taste. Garnish with green onions and serve immediately.