Directions
- 1In a bowl, mix shrimp with kosher salt, black pepper and cornstarch. Toss to coat and set aside at room temperature for 10 minutes.
- 2Heat a wok until a drop of water instantly sizzles. Add peanut oil.
- 3Spread the shrimp in a single layer. Cook for 30 seconds without moving. Flip and cook the other side. Remove once mostly cooked.
- 4Add more peanut oil. Then, add beaten eggs and stir to scramble. Transfer to the bowl when they are still a bit runny. Clean the wok with a paper towel.
- 5Add more peanut oil. Add green onions and sauté.
- 6Add leftover rice and stir to mix well. Spread and cook without moving until you hear it sizzle. Flip and spread to cook again.
- 7Add soy sauce and stir to combine.
- 8Add defrosted frozen carrots and peas.
- 9Add eggs and shrimp. Finish with sesame oil.
- 10Stir to combine all ingredients.
Ingredients
- 1 lb Raw Shrimp
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tbsp Cornstarch
- 2 tbsp Peanut Oil
- 2 Beaten Eggs
- 2 stalks Green Onion
- 2 cups Leftover Rice
- 1 tbsp Soy Sauce
- 1 cup Frozen Carrots & Peas
- 1 tsp Sesame Oil
Equipment
wokspatulaspoonbowlpaper towel
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