SAUCE

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2 tablespoons (37g) soy sauce

2 teaspoons (7g) Shaoxing wine

1 teaspoon (4g) toasted sesame oil

Generous pinch ground white pepper

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FRIED RICE

¼ cup (60ml) vegetable oil

2 small carrots, peeled and finely diced

½ small yellow onion, finely diced

4 cloves garlic, finely chopped

Salt, to taste

6-ounces (170g) peeled and deveined shrimp, cut into bite-sized pieces

½ pound (226g) cooked char siu pork, cut into small cubes (optional)

4 cups (670g) cooked medium grain rice, chilled in the fridge

3 large eggs

½ cup (70g) frozen peas

3 green onions, thinly sliced, plus more for garnish

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1. For The Sauce: In a small bowl whisk together the soy sauce, shaoxing wine, sesame oil and pepper. Set aside.

2. For The Fried Rice: To a large wok over high heat, add 2 tablespoons vegetable oil and swirl to coat the pan.

3. Once the oil is hot, add the carrots, onion, half of the garlic and salt to taste. Stir fry until the veggies start to soften, about 2 min.

4. Add the shrimp and stir fry until cooked through, about 3 minutes. Stir in the char siu pork, if using, and cook for 1 minute or until just warmed through.

5. Finally, add the cold rice, and stir fry 2-3 minutes or until heated through and lightly crisp.

6. Push the rice to one side of the wok and add in the remaining 2 tablespoons of vegetable oil to the open side. Allow to heat up.

7. In a small bowl, whisk the eggs together until homogenous. Pour into the hot pan, season with salt and scramble the eggs, stirring often, until cooked through, about 1- 2 minutes. Break the egg up into smaller pieces with your spoon before tossing together with the fried rice.

8. Stir in the peas, green onions, and the sauce until everything is evenly combined.

9. Remove from heat and stir in the remaining half of garlic.

10. Add to serving bowls and garnish with green onions.