Shrimp Fried Rice

Ingredients

• 2 tablespoons light soy sauce
• 0.25 teaspoon white pepper – ground
• 0.5 teaspoon fine sea salt
• 1 teaspoon toasted sesame oil
• 0.5 teaspoon MSG – optional
• 12 ounces large shrimp – peeled and deveined, patted dry
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 3 tablespoons neutral oil
• 2 large eggs – beaten
• 4 stalks scallions – thinly sliced, whites and greens separated
• 0.5 cup carrot – finely diced
• 0.75 cup frozen peas – thawed and drained
• 4 cups jasmine rice – cooked and chilled (day-old if possible)

Instructions

1. In a small bowl, whisk together the light soy sauce, white pepper, fine sea salt, toasted sesame oil, and MSG (if using) until the salt dissolves; set the seasoning mixture aside.
2. In a separate bowl, toss the large shrimp with the Shaoxing wine and cornstarch until evenly coated; let stand 10 minutes while you prep other ingredients.
3. Heat a wok over high until just smoking. Add 1 tablespoon neutral oil, swirl, then pour in the eggs. Scramble in quick strokes until just set, 30–60 seconds; transfer to a plate.
4. Add another 1 tablespoon oil to the wok. Add the scallion whites and carrot; stir-fry until fragrant and slightly tender, 1–2 minutes. Push to the sides, then add the marinated seafood in a single layer; sear 30 seconds, then stir-fry until just opaque, 1–2 minutes. Transfer to the plate with the eggs; keep the aromatics in the wok if possible.
5. Add the remaining 1 tablespoon oil. Add the jasmine rice, breaking up clumps with a spatula. Stir-fry until the grains are hot and separate, 2–3 minutes, letting the rice contact the hot surface for a few seconds between tosses.
6. Return the eggs and the cooked seafood to the wok along with the frozen peas. Toss to distribute evenly, 1 minute.
7. Drizzle in the reserved seasoning mixture around the edges of the wok and toss rapidly until the rice is evenly seasoned and steamy, 1–2 minutes. Fold in the reserved greens. Taste and adjust seasoning if needed. Serve immediately.