Shrimp Fried Rice (虾仁炒饭)

Ingredients

• 1/2 lb shrimp (, peeled and deveined (*Footnote 1))
• 1 teaspoon Shaoxing wine
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 2 to 3 tablespoons butter ((or peanut oil, or a mix of both))
• 3 large eggs (, beaten with a pinch of salt)
• 4 cups leftover white rice (, gently separated with your hands)
• 1 teaspoon chicken bouillon powder ((or 1 tablespoon soy sauce or oyster sauce) (*Footnote 2))
• 1/2 teaspoon salt ((or to taste))
• 1/4 teaspoon ground white pepper ((or black pepper))
• 1 cup frozen peas ((or mixed frozen vegetable))
• 3 green onions (, sliced)
• 1 teaspoon sesame oil ((Optional))

Steps

1. 1

   (Optional) Place the shrimp flat on the cutting board. Slice horizontally across the center to butterfly the shrimp, so it becomes two thin pieces. This will make the shrimp more flavorful and curled up, like the restaurant style.

2. 2

   Heat 2 teaspoons of oil in a wok or a nonstick skillet over medium-high heat until hot. Swirl to coat the bottom of the pan with oil. Add the shrimp. Cook, stirring occasionally, until the shrimp has turned pink and curled up. Transfer to a plate immediately.

3. 3

   Pour in 1 tablespoon of oil and the beaten eggs. Cook until the bottom is set, then lightly scramble. Transfer to the plate with the shrimp.

4. 4

   Add 1 tablespoon butter and the rice. Cook and stir until the rice has separated fully and is coated evenly with the butter. Pour in the light soy sauce, sprinkle with the salt and the white pepper. Stir and cook until the seasonings have fully dispersed.

5. 5

   Add the mixed vegetables and green onion. Stir and cook until turning tender. Then add back the cooked shrimp and eggs. Drizzle with sesame oil if you prefer. Mix everything together. Transfer to a plate and serve hot as a side dish or a main dish.