Ingredients:

  • 3 cups (450 g) Day-Old, Cold Cooked White Rice (Jasmine or medium-grain is best)
  • 1 lb (450 g) Large Shrimp (Prawns), peeled, deveined, tails removed
  • 3 Large Eggs, lightly whisked
  • 3 Tbsp (45 ml) High-Heat Cooking Oil (Groundnut/Peanut or Canola oil)
  • 1/2 Medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced (approx. 1 Tbsp / 15 g)
  • 1 inch piece Fresh Ginger, grated (approx. 1 tsp / 5 g)
  • 1 cup (150 g) Frozen Peas and Carrots Mix, thawed slightly
  • 3 Spring Onions (Scallions), sliced thinly (for garnish and cooking)
  • 2 Tbsp (30 ml) Light Soy Sauce
  • 1 Tbsp (15 ml) Dark Soy Sauce
  • 1 Tbsp (15 ml) Oyster Sauce (or vegetarian mushroom sauce)
  • 1–2 Tbsp (15–30 ml) Sriracha or Sambal Oelek
  • 1 tsp (5 ml) Sesame Oil
  • 1 tsp (5 ml) Shaoxing Rice Wine (or dry sherry)
  • 1/4 tsp Salt
  • Pinch of White Pepper

Instructions:

  1. Prep the Shrimp: Toss the cleaned shrimp with the marinade ingredients (rice wine, salt, pepper) in a small bowl. Set aside.
  2. Mix the Sauce: In a separate small bowl, combine the Light Soy Sauce, Dark Soy Sauce, Oyster Sauce, Sriracha/Sambal, and Sesame Oil. Whisk well. This is your 'Magic Sauce.'
  3. Cook the Eggs: Heat 1 tablespoon of high-heat oil in the wok/pan over medium-high heat. Pour in the whisked eggs. Scramble quickly until just set but still soft. Remove immediately and chop roughly. Set aside.
  4. Sauté Aromatics: Add the remaining 2 tablespoons of oil to the wok and increase the heat to high. Add the diced onion and the white/light green parts of the spring onions. Stir-fry for 1 minute until fragrant.
  5. Introduce Garlic and Ginger: Add the minced garlic and grated ginger. Stir-fry for 30 seconds. Do not let them burn; if they start browning too quickly, briefly lift the wok off the heat.
  6. Cook the Shrimp: Push the aromatics to one side of the wok. Add the marinated shrimp in a single layer to the hot spot. Cook for 1–2 minutes per side until pink and just cooked through. Remove the shrimp and set aside with the eggs. (This prevents overcooking the seafood.)
  7. Fry the Rice: Ensure the heat is still cranked up to high. Add the cold, day-old rice directly into the wok. Break up any clumps immediately with the back of your spatula.
  8. Toast and Add Veg: Stir-fry the rice for 2–3 minutes until it crackles slightly and looks hot and slightly separated. Add the thawed frozen peas and carrots mix. Stir-fry for 1 minute.
  9. Sauce and Finish: Pour the prepared 'Magic Sauce' evenly over the rice. Stir and toss rapidly for 1 minute until the rice is uniformly coated and has absorbed the colour and flavour.
  10. Combine and Heat: Return the cooked shrimp and the scrambled eggs to the wok. Toss gently but swiftly for 30 seconds to heat through.
  11. Check and Serve: Taste for seasoning (add a dash of salt if needed). Garnish with the reserved sliced green parts of the spring onions. Serve piping hot.