STEP-BY-STEP INSTRUCTIONS WITH PICTURES

Here is 1 cup of shelled and deveined shrimp. Simply season it with some salt, and white pepper. You can also use black if you want. Add a drizzle of oil and mix well. Shrimp doesn’t take too long to marinade so set it aside as we are prepping the rice.

Here are 2 cups of cooked rice; Season it with 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp of dark soy sauce, and 1 tbsp of Sambal chili sauce. This is optional, you don’t have to use it if you don’t eat spicy food. The benefit of seasoning the rice before cooking is that you can take your time to get everything ready to avoid rummaging around when the heat is on.

A lot of people think you can only make fluffy rice with day-old rice. This recipe is an exception. Yes, you can use freshly cooked rice. Even if your rice is a bit wet and mussy, it doesn’t matter. You see me seasoning the rice with quite a lot of liquid sauces so it is pretty wet.

Crack 2 eggs directly into the rice and mix well. That’s the key to separating the grains and preventing the rice from sticking to the bottom of the wok. Just trust me and you will be surprised later.

Turn the heat to high and heat the wok until smoking hot. Drizzle in some cooking oil, and swirl it around. Add the shrimp. Stir for just a minute. Once the shrimp change color, add some diced onion and garlic. Keep stirring until fragrant.

Add about 2/3 cups of frozen vegetables straight from the bag without defrosting. You can use fresh veggies if you want but it is TDS to dice them. There is a benefit of using frozen vegetables. It drops down the temperature of the wok so you don’t overcook your shrimp. Once the vegetables are soft, which will just take less than 2 minutes, you can remove everything to the side.

Turn the heat back on medium. You don’t need the heat on high for this recipe otherwise you will burn the egg. Add one more drizzle of oil to the wok along with the rice. Stir for a few minutes. It feels gluey in the beginning. As the egg starts solidifying, the rice becomes less and less sticky. The grains will separate naturally. Look how fluffy the rice is. You can see the rice jumping and dancing in the wok.

We already seasoned everything before cooking, so we are pretty much done. Introduce the shrimp and the vegetables back to the wok. Elevate the flavor with diced scallions.

Give it a final toss and we are done. As for the presentation, just fill a bowl with the fried rice and cover it with a plate. Then flip. I love to pair it with a couple of slices of lime. A little bit of acid lightens up the taste. I can’t wait to taste it. Every rice grain is wrapped evenly by the seasonings and the egg - very flavorful and healthy. The shrimp is nicely seared and perfectly cooked. I hope you give this a try soon.