Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons mirin or 2 tablespoons dry sherry
• 1 tablespoon oyster sauce
• 2 teaspoons granulated sugar (use only if using dry sherry, otherwise omit)
• 2 teaspoons toasted sesame oil
• white pepper, to taste
• 3 large eggs
• 3 tablespoons peanut oil
• 1 1/2 tablespoons fresh ginger, minced
• 4 garlic cloves, minced
• 1/2 lb shrimp, shelled deveined cut into 1/4 inch pieces
• 3 cups cooked white rice, refrigerated overnight then brought to room temperature
• 3 scallions, trimmed white and green parts finely sliced

Instructions

1. In a small bowl, mix the soy sauce, mirin, oyster sauce, sugar, sesame oil, 1/2 tsp salt, and a pinch of white pepper.

2. In another small bowl, beat the eggs with 1/4 tsp salt and a pinch of white pepper.

3. Heat a 12-inch skillet or large wok over high heat for 45 seconds. Swirl 1 Tbsp of the peanut oil in the pan to coat the bottom.

4. Add the eggs and scramble them gently with a spatula as they cook until they’re still a little soft and loose.

5. Remove from the heat and cut the egg into small pieces with the spatula. It will finish cooking as you do this. Transfer to a bowl.

6. Wipe the pan and spatula clean with paper towels.

7. Heat the pan over high heat for 45 seconds. Pour in the remaining 2 Tbsp peanut oil and swirl to coat the pan.

8. Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown (10 seconds).

9. Immediately add the shrimp, stirring constantly until it’s opaque (1 minute).

10. Add the cooked rice. Cook, stirring constantly (2 minutes). Reduce the heat to low.

11. Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients.

12. Add the scrambled egg and mix well. Add the scallions and mix well. Taste and add salt if necessary. Transfer the rice to a bowl and serve.