Main Ingredients

• 4 ½ cups cooked jasmine rice or white long-grain rice, cold day-old (or see Notes below if cooking rice fresh)
• 1 lb jumbo shrimp or large shrimp, peeled & deveined
• 1 shallot or ¼ small onion, finely diced
• 3 garlic cloves, minced
• ½ cup carrot, small diced (or frozen)
• ½ cup peas, fresh or frozen
• 3 large eggs, beaten
• 4 tablespoon vegetable oil or any neutral oil
• ½ green onion, finely chopped

Shrimp Marinade

• 1.5 teaspoon regular soy sauce or light soy sauce
• 1.5 teaspoon chicken broth
• 1.5 teaspoon cornstarch or potato starch / tapioca starch
• 1.5 teaspoon vegetable oil or any neutral oil

Sauce

• 2 tablespoon regular soy sauce or light soy sauce
• ½ tablespoon dark soy sauce
• 2 teaspoon toasted sesame oil
• 1 teaspoon chicken bouillon powder
• ⅛ teaspoon white pepper or black pepper

Instructions

1. Place the shrimp in a large bowl and mix with all marinade ingredients. Let rest for 5 minutes, then set aside.
2. In a separate small bowl, stir together all sauce ingredients until combined. Set aside.
3. Heat 3 tablespoon (45 ml) of vegetable oil in a large pan or wok over medium-high heat. Add shrimp and cook until about halfway done. Transfer shrimp to a plate and set aside.
4. In the same pan, add garlic and shallots. Stir for about 10 seconds until aromatic. Add peas and carrots and stir-fry for another 10 seconds. Push everything to one side of the pan.
5. Pour the remaining vegetable oil into the empty side of the pan. Add the beaten eggs and allow them to sit undisturbed for 10 seconds, then scramble. Mix the eggs together with the vegetables.
6. Return the shrimp to the pan and toss to combine. Add the rice and drizzle the sauce around the edges of the pan. Let the sauce sizzle for 5 seconds before tossing everything together. Stir until the rice is evenly coated and no sauce remains at the bottom of the pan.
7. Remove from heat and finish with chopped green onions before serving.

• Rinse 1 ½ cups (300 grams) of jasmine rice or white long-grain rice with cold water to yield 2 cups cooked rice.
• Cook the rice in a rice cooker or on the stovetop.
• Spread the hot or warm rice in an even layer on a large baking sheet.
• Place uncovered in the freezer for 60 minutes to dry and cool the rice.
• Once chilled, break apart the grains with a rice paddle or spatula before using.