Equipment
Ingredients
Base & Protein
- 600 g cooked white rice, chilled day-old
- 300 g raw shrimp, peeled, deveined, tails removed
- 2 eggs, lightly beaten
Aromatics & Vegetables
- 100 g yellow onion, finely diced
- 3 garlic, minced
- 10 g fresh ginger, minced
- 150 g frozen mixed vegetables, peas, carrots, and corn blend
- 20 g green onions, thinly sliced, white and green parts separated
Sauce & Seasoning
- 30 ml neutral cooking oil
- 45 ml soy sauce
- 15 ml oyster sauce
- 10 ml toasted sesame oil
- 2 g ground white pepper
Nutrition (per serving)
Method
In a small mixing bowl, whisk together the soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
Heat 10ml of the neutral oil in a large wok or skillet over medium-high heat. Add the beaten eggs, scramble quickly until just set, then remove from the pan and set aside.
Add another 10ml of oil to the wok. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until they turn pink, curl into a C-shape, and reach an internal temperature of 74C/165F. Remove from the wok and set aside.
Wipe the wok clean if necessary. Add the remaining 10ml of oil over medium-high heat. Add the diced onion, minced garlic, ginger, and the white parts of the green onions. Cook for about 2 minutes until fragrant and the onions are translucent.
Add the mixed vegetables to the wok. Toss continuously for 2 minutes to heat through and evaporate any excess moisture.
Add the chilled leftover rice to the wok. Use your spatula to break up any clumps, pressing the rice firmly against the bottom of the wok to separate the grains and allow them to lightly toast.
Pour the prepared sauce mixture over the rice. Toss everything vigorously until the rice is evenly coated and uniformly light brown in color.
Return the cooked eggs and shrimp to the wok. Add the green parts of the green onions. Toss for one final minute to ensure everything is evenly distributed and heated through. Serve immediately.
Chef's Notes
- Wok hei, or the 'breath of the wok', is achieved by cooking with intensely high heat. Ensure your pan is very hot before adding oil or ingredients.
- If you only have fresh rice, spread it out on a large baking sheet and freeze it for 15-20 minutes to rapidly draw out moisture before frying.
- Do not overcrowd the pan. If you are doubling the recipe, cook in batches to prevent the ingredients from steaming instead of frying.
- Breaking up cold rice with damp hands before adding it to the wok prevents you from having to smash the grains too hard with your spatula.
Storage
Refrigerator: 3 days — Cool completely in a shallow layer before storing in an airtight container to prevent bacterial growth and mushiness.
Freezer: 1 month — Freeze in individual airtight portions. Reheat directly from frozen.
Reheating: Microwave with a splash of water covered, or stir-fry in a pan until steaming and heated to 74C/165F.
