Shrimp Fried Rice

Instructions

1. 1Toss the shrimp with the cornstarch, a pinch of white pepper and 1 tsp of the beaten egg. Leave for 10 minutes in the fridge.

   虾仁上浆

   🔍 Look for Low heat 10 分钟 · 10 minutes

   Visual: 每只虾仁裹着一层薄而略黏的浆，表面不再是生虾的水亮感Each shrimp is coated in a thin, slightly tacky film rather than a wet slurry; the surface no longer looks glossy-raw

   You know it's right when: 筷子夹起虾仁时浆挂得住，不会往下滴The coating stays on the shrimp when you lift it with chopsticks and does not drip off

   This is 'velveting'. It is the single biggest difference between homemade and restaurant-style shrimp.

2. 2Heat 1 tbsp oil in a wok over high until it just smokes. Add the shrimp in a single layer and sear 45 seconds per side. Remove to a plate.

   大火爆虾仁

   🔍 Look for High heat 90 秒 · 90 seconds

   Visual: 虾仁弯成松松的C形，转为不透明粉红并带浅金边；锅底干爽不出水Shrimp curl into a loose C and turn opaque pink with lightly golden edges; the wok bottom is dry, not watery

   You know it's right when: 刚好凝固即可——C形正好，卷成紧O形就是老了They are just set — a C shape means done, a tight O means overcooked

3. 3Add the beaten egg to the hot wok and scramble for 20 seconds until just set but still glossy. Remove to the same plate.

   炒蛋

   🔍 Look for High heat 30 秒 · 30 seconds

   Visual: 蛋液膨起、基本不透明，还带几处油亮湿润；边缘无焦黄Egg is puffed and mostly opaque with a few shiny wet patches; no browned edges

   You know it's right when: 整块从锅里滑出，不会一块块粘底It slides out of the wok in one mass rather than sticking in patches

4. 4Add 1 tbsp oil, then the carrot and peas. Stir-fry 90 seconds over high heat.

   炒蔬菜丁

   🔍 Look for High heat 90 秒 · 90 seconds

   Visual: 胡萝卜丁棱角略深发亮；青豆转为鲜绿饱满Carrot dice look slightly darker and glossy at the corners; peas turn vivid green and look plump

   You know it's right when: 生胡萝卜味消失，青豆在锅里擦出轻微响声A raw carrot smell is gone and the peas squeak lightly against the wok

5. 5Add the cold rice. Press and fold with the spatula for 2 minutes until the grains separate and start to jump in the wok.

   炒散米饭

   🔍 Look for High heat 2–3 分钟 · 2–3 minutes

   Visual: 饭团散成单粒，米粒干爽、边缘微透；偶有米粒蹦起Clumps have broken into individual grains that look dry and slightly translucent at the edges; a few grains pop

   You know it's right when: 听到轻微爆裂声而不是湿嗤声，也看不到大团蒸汽You hear a light crackling rather than a wet hiss, and no steam cloud forms

   Break the rice up with your hands before it goes in. Fighting clumps in the wok costs you the heat you need.

6. 6Return the shrimp and egg, pour the soy sauce around the wok edge, and toss 30 seconds. Off the heat, add sesame oil and scallion and toss once more.

   合炒调味

   🔍 Look for High heat 1 分钟 · 1 minute

   Visual: 米粒均匀浅褐，虾仁粉红分明，鸡蛋散布成浅色小块，面上点缀葱绿Grains are evenly light tan, shrimp are pink and distinct, egg is scattered in small pale curds, and green scallion flecks sit on top

   You know it's right when: 锅里飘出干香坚果味，粒粒分明——锅底不粘A dry nutty smell comes off the wok and every grain is separate — nothing is stuck to the bottom