Ingredients
c
6 cups cooked rice
e
4 eggs
y
½ yellow onion, diced
g
4 cloves garlic, minced
b
1 cup bean sprouts
g
1 bunch green onions, diced
M
2 tsp MSG (optional)
v
3 tbsp vegetable oil
S
1 tsp Shaoxing wine
S
Salt to taste
F
For the Shrimp
m
1 lb medium shrimp, peeled, deveined, tail off
s
1 tbsp soy sauce
w
½ tsp white pepper
s
¼ tsp salt
b
¼ tsp baking soda
n
2 tbsp neutral oil
F
For the Sauce
d
3 tbsp dark soy
l
3 tbsp light soy
h
2 tsp hoisin sauce
S
2 tsp Shaoxing wine
n
1 tsp neutral oil
s
1 tsp sugar
Directions
1
For the Sauce
1
Whisk the sauce ingredients together.
d
3 tbsp dark soy
l
3 tbsp light soy
h
2 tsp hoisin sauce
S
2 tsp Shaoxing wine
n
1 tsp neutral oil
s
1 tsp sugar
2
Microwave the sauce for one minute.
3
Beat the eggs and add 1 tsp of Shaoxing wine.
e
4 eggs
S
1 tsp Shaoxing wine
4
Heat 1 tbsp of neutral oil in a wok or skillet.
n
1 tsp neutral oil
5
Scramble the eggs and set aside.
6
Heat another tablespoon of neutral oil.
n
1 tbsp neutral oil
7
Add the onions and bean sprouts and cook for 2 minutes.
y
½ yellow onion, diced
b
1 cup bean sprouts
8
Add the garlic and cook for another minute.
g
4 cloves garlic, minced
9
Set the mixture aside.
10
Heat another tablespoon of neutral oil.
n
1 tbsp neutral oil
11
Add the cooked day-old rice.
c
6 cups cooked rice
12
Stir for about 3 minutes to coat the rice in the oil and heat it fully.
13
Mix in the onions, bean sprouts, and garlic.
y
½ yellow onion, diced
b
1 cup bean sprouts
g
4 cloves garlic, minced
14
Pour in the sauce and coat the rice fully.
d
3 tbsp dark soy
l
3 tbsp light soy
h
2 tsp hoisin sauce
S
2 tsp Shaoxing wine
n
1 tsp neutral oil
s
1 tsp sugar
15
Add the eggs and shrimp back in.
e
4 eggs
m
1 lb medium shrimp, peeled, deveined, tail off
16
Season to taste with MSG or salt.
M
2 tsp MSG (optional)
S
Salt to taste
17
Cook for about 5 minutes, stirring continuously.
18
Stir in green onions.
g
1 bunch green onions, diced
19
Serve while hot and enjoy.
