Have all the ingredients prepped and ready to go before you fire up your wok.
Ingredients:
Cooked long-grain white rice — 1 1/2 cups uncooked. I usually cook the rice in the afternoon and let it dry a bit before using it for dinner. Leftover rice works really well.
- ½ lb. shrimp, peeled & deveined and chopped into bite-size pieces
- 3 eggs, whites and yolks whisked lightly in a bowl
- 1/2 medium yellow or white onion, peeled & minced
- 1 small carrot, peeled and minced
- 1/2 cup peas, fresh or frozen
- 1 1/2 Tbs. soy sauce
- 1/4 cup canola, peanut, or vegetable oil
- Salt and black pepper, to taste
Method
- Heat a wok or large skillet over high heat until very hot. The wok should start smoking a little. Add the oil to the wok and allow it to heat up. This should only take a minute or so if the wok is really hot.
- Working quickly, add the eggs to the wok, stirring continually until the eggs are scrambled and browned a bit, about a minute.
- Next, add the shrimp, carrots and onions. Continue to cook over high heat, stirring and moving the ingredients around almost continually.
- When the shrimp is cooked through and no longer translucent, add the rice and the peas and continue to stir constantly.
- Add the soy sauce, along with salt and pepper to taste and stir, stir, stir.
- Continue to cook until the rice has browned a little and everything is completely cooked through. The entire cooking time can be as little as 7-8 minutes.
