Shrimp Fried Rice


2 large eggs
Kosher salt
2 tablespoons vegetable oil
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1/2 pound medium shrimp, peeled, deveined and cut into pieces
1 tablespoon minced peeled ginger
4 ounces fresh or frozen snow peas (thawed, if frozen), halved
1 cup shredded carrots
1 bunch scallions, chopped
3 cups cooked white rice (day old cooked rice works best)


Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips.

Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. Warm the rice in the microwave and add the rice and soy sauce mixture to skillet and stir-fry. Stir in the egg strips and divide among bowls.

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