Back to 4 servings Shrimp 0.5 lb raw shrimp, large, cleaned and deveined 0.5 tsp kosher salt, for marinating the shrimp 0.25 tsp white pepper, for marinating the shrimp 0.125 tsp baking soda, for marinating the shrimp 1 tsp neutral oil, for marinating the shrimp Rice and eggs 2 cups day-old cooked white rice, long grain such as jasmine preferred; fresh rice will be soggy 4 large eggs, lightly beaten Aromatics 4 scallions, chopped, whites and greens separated 3 tbsp neutral oil, avocado, canola or vegetable Seasoning 1 tsp kosher salt 1 tsp sugar 0.5 tsp white pepper 1 tsp chicken bouillon powder, key for flavor while keeping the light color 0.25 tsp MSG, optional
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1 Step 1: Toss the shrimp with the salt, white pepper, baking soda and 1 tsp oil and let marinate for 15 minutes.2 Step 2: Heat 1 tbsp oil in a wok or large skillet over high heat. Cook the shrimp about 2 minutes, just until cooked through and barely colored, then remove them to a plate.3 Step 3: Add the remaining 2 tbsp oil to the wok over medium-high heat. Fry the scallion whites for about 15 seconds, until fragrant.4 Step 4: Add the beaten eggs and scramble for 45 seconds to 1 minute, until about 70-80% set but still soft.5 Step 5: Turn the heat to high, add the day-old rice and stir-fry 2 to 4 minutes, breaking up clumps, until the grains are dry and separate.6 Step 6: Stir in the salt, sugar, white pepper, MSG and bouillon powder. Taste and adjust the seasoning.7 Step 7: Return the shrimp to the wok with the scallion greens and toss for about 1 minute until heated through, then serve.getsaucepan.com/r/dbf9b467-a137-5ffe-a1a2-ea23ebeab782
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