Peanut oil
Egg Bowl
3 eggs, beaten
¾ tsp. salt
¼ tsp. white pepper
Seasonings Bowl
1 ½ Tbsp. ginger, minced
1 ½ Tbsp. garlic, minced
Stuff Bowl
1 lb. shrimp, peeled and cut into ¼” pieces
Sauce Bowl
2 Tbsp. soy sauce
2 Tbsp. saki or gin
1 Tbsp. oyster sauce
2 tsp. sugar
2 tsp. sesame oil
Rice Bowl
2 cups of raw sushi rice, cooked
Finishing Bowl
6 green onions, chopped
Prepare the six bowls of ingredients. Heat 2 Tbsp. oil in a wok over high heat. Add the eggs and scramble-chop them until the egg is cooked and in small pieces. Remove the cooked eggs back to the egg bowl. Heat 4 Tbsp. oil to the wok over high heat. Add the ginger and garlic and stir constantly for 10 seconds. Immediately add the Stuff Bowl and stir constantly until the shrimp is opaque (about 1 minute). Add the cooked rice, stirring constantly for about 2 minutes. Reduce heat to low. Stir up Sauce Bowl and pour it over the rice. Stir well to completely coat the rice. Add the cooked egg and mix well. Add the Finishing Bowl and mix well. Season to taste with salt and serve.
Our comments: Finally, good fried rice! Forget the earlier recipes. You can follow this basic recipe and mix it up with lots of variations:
Things you might mix and match in the Stuff Bowl:
Shrimp
BBQ Pork
Leftover steak
Onion
Corn
Peas
Bok Choy
Carrot, or
Skip the Stuff Bowl altogether
Things you might mix and match in the Sauce Bowl:
Shaoxing wine
Soy sauce
Sesame oil
Sugar
Oyster sauce
Fish sauce, or
Skip the Sauce Bowl altogether
Things you might mix and match in the Finishing Bowl:
Green onion
Cilantro
Fresh basil