Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) rice vinegar
  • 1/2 teaspoon (2.5ml) sesame oil
  • 1/4 teaspoon (1.25ml) ground white pepper
  • 3 tablespoons (45ml) vegetable oil, divided
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup (200g) mixed frozen vegetables (peas, carrots, corn), thawed
  • 4 cups (800g) cooked and cooled long-grain rice (day-old is best)
  • 2 large eggs, lightly beaten
  • 2 tablespoons (30ml) soy sauce, or more to taste
  • 1 tablespoon (15ml) oyster sauce (optional)
  • 1 teaspoon (5ml) sesame oil
  • 2 green onions, thinly sliced, for garnish

Instructions:

  1. In a small bowl, combine the shrimp with soy sauce, rice vinegar, sesame oil, and white pepper. Set aside.
  2. Heat 1 tablespoon of vegetable oil in the wok over medium-high heat. Add the diced onion and cook until softened. Add the minced garlic and cook until fragrant, about 30 seconds.
  3. Push the onions and garlic to one side of the wok. Add the marinated shrimp and cook until pink and cooked through. Remove shrimp from wok and set aside.
  4. Add another 1 tablespoon of vegetable oil to the wok. Pour in the beaten eggs and cook, scrambling until set. Break into small pieces. Remove eggs from wok and set aside.
  5. Add the remaining tablespoon of vegetable oil to the wok. Add the thawed frozen vegetables and cook for a minute or two. Add the cooked rice, breaking up any clumps. Stir-fry until heated through.
  6. Return the cooked shrimp and scrambled eggs to the wok with the rice and vegetables. Add soy sauce and oyster sauce (if using). Stir-fry to combine all ingredients evenly.
  7. Stir in the sesame oil. Garnish with sliced green onions and serve immediately.