Chill music to listen to as you browse!
Prep Time: 30 min
Total Time: 40 min
Yield: 5 servings
Wash the rice (2 cup) three times.
Cook the rice with water (1.5 cup) in the rice cooker or alternate methods.
Dice carrots (2 oz) into medium-sized cubes.
Chop scallions (2) into medium-sized pieces. Make sure to separate the white parts from the green parts.
Dice char siu (5 oz) into medium-sized cubes.
Halve the shrimps (4 oz) lengthwise.
Crack and beat the eggs (2) in a bowl. Add salt and mix.
In a medium-sized pot, add water (2 cup) and bring to a boil.
Once boiling, add the carrots (2 oz) and peas (2 oz). Cook for 30-40 seconds.
Add the shrimps (4 oz) and let everything cook for 3 minutes.
Strain and set aside.
Heat up the wok to high heat for one minute before adding oil (1 tbsp). The oil is ready when you see it is rippling.
Right before frying, add salt (0.50 tsp) and mix them into the eggs (2). Pour the eggs into the wok and cook for only 10-15 seconds before adding the cooked rice (2 cup).
After 2.5 to 3 minutes of frying the rice and eggs on high heat, turn down the heat and add salt (0.50 tsp) and light soy sauce (2 tbsp).
Move the rice to the sides of the wok, leaving the center empty to add the char siu to cook. Once the char siu (5 oz) has started to cook, mix it into the rice and cook for 1.5 minutes.
Add the vegetables and shrimps (4 oz). Turn the heat to high, mix everything together, and add oil (2 tbsp) to make the rice glisten.
Add the scallions (2), mix, and take off the heat.
Taste to adjust the flavors and plate once it's to your taste! This is usually served in a large serving bowl or plate and everyone can take the amount they want.
