Adapted from The Woks of Life
- ¼ cup vegetable oil, plus 1 tablespoon
- 10 ounces shrimp, peeled and deveined (optional)
- 2 ounces ginger, minced
- 1½ heads of garlic, minced (about ¼ cup)
- 5 cups cooked white rice, cooled/refrigerated
- 1 teaspoon soy sauce
- 1 tablespoon Shaoxing wine
- ⅛ teaspoon freshly ground white pepper
- 4 eggs, beaten
- 3 scallions, finely chopped
- Heat your wok over high heat. Add ¼ cup oil to the wok and heat over medium-high heat. Add the ginger and fry until fragrant (the color will darken, but the ginger will not necessarily become crisp). Next, add the garlic. It should be lightly toasted; if it’s still white in color, it needs more cooking time. In total, it will take about 10 minutes time to cook the ginger and garlic.
- Next, turn the heat up to high and add the rice to the wok. Stir-fry the rice so the ginger-garlic mixture is evenly distributed. Spread the rice out in one layer so it can evenly toast. Occasionally stir-fry the rice and re-spread it. Next, season the rice with the soy sauce, Shaoxing wine, and white pepper. Continue to stir-fry for another 3-5 minutes.
- Next, pour the eggs evenly over the rice, and stir-fry quickly to distribute. The egg will coat the grains of rice, and you’ll have egg throughout instead of large clumps. If you’d prefer to pre-scramble the eggs and then stir them in at this step, you can do that too.
- I added some frozen vegetables (green peas to be exact) and pieces of soy sauce-stewed chicken my grandmother made.
- Add the scallions, stir-fry to combine, and serve!
I didn’t have shrimps. I ran out of scallions. I have been trying to be healthy cooking at home instead of always eating frozen dinners or Starbucks. It is hard though!