Chinese

Ingredients (serves 5-6)

• 15 large frozen shrimp, thawed and chopped
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 1/2 teaspoon cornstarch
• 2 tablespoons sunflower oil, divided {or any oil with a high smoke point}
• 4 eggs, beaten
• 6 stalks green onion, minced
• 4 cups leftover rice, medium grain rice worked well
• 1 cup frozen peas, thawed
• 5 carrots, peeled and diced
• 1/4 cup soy sauce (we drizzled it in, mixed and tasted it before adding more, you may not need the full 1/4 cup. Think of soy sauce like salt, you can always add more but you can’t take it out).
• 1 teaspoon sesame oil

Instructions

1. In a bowl, combine the shrimp, salt, pepper and cornstarch. Set aside for 10 minutes.

2. Heat the wok on high heat. When a bead of water instantly sizzles and evaporates, the pan is ready to go. Add 1 tablespoon of sunflower oil and coat the pan.

3. Quickly sauté the shrimp just so that it is warmed through, about 1 minute. Remove from the wok and set aside, leaving as much oil in the pan as possible.

4. Turn the heat to medium and allow the pan to heat up again. Add the egg and scramble quickly, about a minute or so. Remove to the same plate as the shrimp.

5. Wipe out the wok, add another tablespoon of sunflower oil, swirl to coat the pan and heat until the oil is very hot.

6. Add the scallions and sauté until fragrant, about 15 seconds.

7. Add the rice and stir well to combine.

8. Spread the rice and scallion mixture out over the wok to increase the cooking surface area. Leave the rice for 1-2 minutes without moving it. Once you hear the rice grains sizzle, toss the rice and spread it out again.

9. Drizzle with a little bit of soy sauce and stir to combine.

10. Stir in the peas, carrots, shrimp, egg and sesame oil. Add more soy sauce to taste.

11. Allow the ingredients to all heat through before removing the wok from the heat and serving.