Sort ingredients
cawlensing
QR Code
Listen
Pdf
In medium size bowl, mix together Shrimp, wine, soy sauce and vinegar. Cover and refrigerate for at least 15 minutes.
In small bowl, whisk the egg with a dash of salt and set aside.
In large pan on high heat, add oil, green onions and shrimp with the liquid. Cook until shrimp is almost done. Shrimp should mostly be pink. The shrimp does not yet need to be fully cooked, as it will continue cooking a little later.
Remove shrimp mixture from the pan (including the liquid). Pour egg mixture into the pan and spread out to form a thin pancake. This should just take a couple seconds to cook. Using a spatula or spoon, just break up the eggs as best as you can. Keep the eggs in the pan for the next step.
Add 2 tablespoons of oil and the cooked rice to the eggs in the pan. If rice is cold, you may need to use a potato masher to break up the rice, or you can break it up with your hands. Cook the rice for about 2-3 minutes or until the rice is no longer clumpy and is starting to get hot.
Add back in the shrimp and all the liquid to the rice. Cook for about 2-4 minutes or until the rice is super hot and the shrimp is fully cooked (2 minutes if using fresh cooked rice, 4 minutes if using cold leftover rice). Taste it and add salt as needed. I found I needed about 1.5 teaspoons of salt. Remove from the pan and serve!