15-20 shrimp, peeled and deveined (3/4-1lb)

4 cups, day old white rice

3 eggs

1/2 sweet onion, rough chopped

4 cloves garlic, minced / finely chopped

3 scallions, whites sliced thin, greens thinly chopped, separated

1 carrot, finely chopped

1/4 red bell pepper, medium chopped

Cilantro, chopped

Sesame seed oil

Canola or other neutral oil

1 Tbsp butter

Soy sauce

Hoisin sauce

Sriracha sauce

1/4 tsp Chinese five-spice

Toasted sesame seeds

Prep Work

Once the fire hits the pan, this goes quick. Be sure to prep EVERYTHING in advance.

Beat the eggs and leave them in a bowl for later.

Chop all of the veggies.  Put the garlic and scallion whites together.  Sweet onion by itself.  Carrots and bell pepper together.  Cilantro and scallion greens together.

Dry the shrimp and lightly salt and pepper.

Heat it up!

Heat the wok with high heat  (If you don’t have one, use a large stainless steel frying pan. But you really should use a wok for best results).  Once hot, add enough canola oil to fry the shrimp, and wait for that oil to get hot enough that it starts to glisten.

Add the shrimp and fry them quickly, tossing them in the wok. Pull them out and set them aside once they turn pink.

Add the butter to the wok, and once it melts add the sweet onion.  Saute this for just a moment until the onions just starts to turns soft.  Then add the garlic and scallion whites.  Toss these until you start to smell the garlic, then add the carrots, bell peppers and any other veggies you decide to toss in (frozen peas are a good option).  Saute this mixture for a couple of minutes until everything starts to soften up.

drop the heat briefly to medium. Push all of the veggies to one side of the pan, add a little bit of neutral oil to the empty side of the pan, and slowly pour in and scramble the eggs.  Use the veggies as a kind of wall to contain the eggs as you scramble them. Once these are scrambled, mix them in with all of the veggies.

Go back to high heat, and push this mixture again to one side of the pan. Add the rice to the empty side of the pan. Pour some sesame seed oil down the side of the pan so that it slides underneath the rice, then add some more sesame seed oil on top of the rice. Give this sometime until the rice starts to sizzle.

Start stirring the rice, still separated from the veggies, and let it fry some more. Keep it moving so it does not scorch on the bottom of the wok now.

Add the soy sauce and hoisin sauce on top of the rice, and mixe together. Use enough of each to get the rice to the color that you want.

Mix everything back together, and add the shrimp back in.  Give everything a light coating of the Chinese five-spice.

Continue to cook, stirring and scraping the rice off the bottom of the pan for a couple of more minutes until everything is fully cooked and ready.

Top the dish with the scallion greens and cilantro, the toasted sesame seeds, and the Sriracha sauce to taste.