CHAU FAN (SHRIMP FRIED RICE)

Steps:

• In a small bowl, mix the soy sauce, mirin, oyster sauce, sugar, sesame oil, 1/2 tsp salt, and a pinch of white pepper.
• In another small bowl, beat the eggs with 1/4 tsp salt and a pinch of white pepper.
• Heat a 12-inch skillet or large wok over high heat for 45 seconds. Swirl 1 Tbsp of the peanut oil in the pan to coat the bottom.
• Add the eggs and scramble them gently with a spatula as they cook until they're still a little soft and loose.
• Remove from the heat and cut the egg into small pieces with the spatula. It will finish cooking as you do this. Transfer to a bowl.
• Wipe the pan and spatula clean with paper towels.
• Heat the pan over high heat for 45 seconds. Pour in the remaining 2 Tbsp peanut oil and swirl to coat the pan.
• Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown (10 seconds).
• Immediately add the shrimp, stirring constantly until it's opaque (1 minute).
• Add the cooked rice. Cook, stirring constantly (2 minutes). Reduce the heat to low.
• Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients.
• Add the scrambled egg and mix well. Add the scallions and mix well. Taste and add salt if necessary. Transfer the rice to a bowl and serve.