1 lb shrimp (pealed and de-veined)
4 cups white rice (day old and cold)
1 sweet onion (diced)
4 scallions (whites and greens separated, thinly sliced)
3 cloves garlic (minced or finely chopped)
2 Tbsp ginger (finely chopped or grated)
1 small bag frozen peas and carrots
4 eggs
soy sauce
hoisin sauce
sesame seeds
salt
pepper
butter
canola oil
sesame oil
chinese five spice

Heat the flat top grill to high. Add a little canola oil to the cook top.

When smoking hot, add about 2 Tbsp of butter and melt.

Saute sweet and white onions until soft.

Saute garlic and ginger until fragrant.

Add peas and carrots, cook until warm.

Add the rice, coat it in sesame oil, spread it out so that it starts to fry.

Season rice with five spice and soy sauce.

Add shrimp, seasoning it with salt and pepper.

Once the shrimp starts to cook, make a small hole in rice, add some canola oil and/or butter, crack the eggs into the rice and scramble.

Mix everything together. Season with hoisin sauce, more soy sauce, five spice and salt and pepper as needed. Continue to stir the rice mixture so that the rice gets crisp but does not burn.

When ready to serve, add in the scallion greens and some sesame seeds.