Ginger Garlic Shrimp Fried Rice

Method8 steps · about 55 min

1. 1

   Step 1: Before heating the wok, mince the 2 oz ginger and 1½ heads garlic, finely chop all 3 scallions, and beat the 4 eggs. If using the shrimp, have all 10 oz peeled and deveined shrimp ready. Keep the shrimp, eggs and ready cooled cooked rice refrigerated until needed; have the measured oils and seasonings ready.

   Uses 10 oz peeled and deveined shrimp, optional · 2 oz ginger, minced · 1½ heads garlic, minced · 4 eggs, beaten · 3 scallions, finely chopped

   
2. 2

   Step 2: If including the shrimp, heat a wok over medium-high heat and add the separate 1 tbsp vegetable oil. Add all the prepared shrimp from step 1 and cook, turning as needed, until firm, pearly and opaque throughout. Lift the shrimp into a clean bowl. If omitting shrimp, skip this tablespoon of oil and proceed to step 3.

   Uses 1 tbsp vegetable oil for cooking the optional shrimp · All prepared optional peeled and deveined shrimp

   
3. 3

   Step 3: In the same wok, retaining any oil (¼ cup) left after lifting out the shrimp, add the ¼ cup vegetable oil for aromatics and all the prepared minced ginger from step 1. Reduce the heat to medium-low. Stir until the ginger is fragrant and begins to darken, then add the garlic in step 4.

   Uses Oil remaining in the wok after the optional shrimp are lifted out · ¼ cup vegetable oil for ginger and garlic · All prepared minced ginger

4. 4

   Step 4: Add all the prepared minced garlic from step 1 to the ginger and oil from step 3. Keep the heat at medium-low and stir frequently until the garlic is lightly toasted. The ginger-and-garlic cooking phase takes about 10 minutes in total; watch their colour and avoid burning.

   Uses Ginger and oil in the wok · All prepared minced garlic

   
5. 5

   Step 5: Increase the heat to high and add all 5 cups ready cooled cooked white rice to the toasted ginger, garlic and oil from step 4. Stir-fry, breaking up clumps, then spread the rice into a layer to toast briefly. Stir and spread again before adding the seasonings in step 6.

   Uses Toasted ginger, garlic and oil in the wok · 5 cups ready cooled cooked white rice

   
6. 6

   Step 6: Add all 1 tsp soy sauce, 1 tbsp Shaoxing wine and ⅛ tsp ground white pepper to the hot rice from step 5. Stir-fry for 3–5 minutes, checking from 3 minutes, to combine and heat the rice throughout.

   Season and stir-fry rice · 3 minUses Rice, toasted ginger, garlic and oil in the wok · 1 teaspoon soy sauce · 1 tablespoon Shaoxing wine · ⅛ teaspoon ground white pepper

7. 7

   Step 7: Pour all the beaten eggs from step 1 directly over the seasoned rice from step 6. Stir-fry until the eggs are fully set and incorporated; the egg mixture should reach at least 71°C.

   Uses Seasoned hot rice in the wok · All beaten eggs

8. 8

   Step 8: Return the cooked shrimp from step 2, if using, and add all the chopped scallions from step 1 to the egg-and-rice mixture from step 7. Stir-fry until the shrimp are hot throughout and the rice mixture reaches 74°C. Serve promptly, with optional ready chili oil.

   Uses Rice with fully set eggs, ginger, garlic and seasonings · Reserved cooked shrimp lifted from their cooking oil, if used · All chopped scallions · ready chili oil, optional for serving