Prep Instructions (5-10 minutes)

Scramble Eggs (mix in white pepper to your tasting)

Remove shrimp shells and prepare raw shrimp as you like (I prefer smaller pieces so I get some in every bite)

Chop Vegetables (I use shredded carrots and mushrooms, or whatever veggie I have in the fridge)

----- Keep the veggies in separate piles based on how long it takes to cook. (i.e. carrots take a little longer to cook compared to mushrooms, so while sautéing I will add carrots before mushrooms)

Cooking Instructions

Heat a little butter/oil (just enough to scramble the eggs) in a wok (or other large sauté pan) over medium-high heat. Add minced garlic to the pan once the butter/oil is hot, then shortly after add the egg and scramble, making sure to break it into small pieces. 2-3 minutes

When egg is almost complete cooking, add in shrimp, 1/4 of the chopped green onions, and any firmer veggies that take longer to cook. (I prefer my green onions in raw form, so I add the remaining 3/4 at the end.). Toss in the Chili Oil, Sesame Oil, and any other seasonings to your liking. Saute shrimp until pink and firm. When the shrimp is almost done, you can add in the veggies that take less time to cook. 5-10 minutes

Begin adding in the rice in phases. Add a little, then stir it around to ensure the rice is coated with the flavors in the pan. Continue until you've used as much rice as you want. (I sometimes leave a little rice out, because I prefer to have more veggies and shrimp in each bite.) 2-3 minutes

Once the rice is thoroughly coated with the flavors in the pan, begin to add soy sauce little by little. You may not need all 4 tbsps. The key, is you want to add the flavor of the soy sauce and toss with the entire contents of the pan, but you DONT want to drench the rice so that it becomes too soggy. Once the consistency is the way you prefer, add in the remainder of the scallions. Toss it all together and serve. 1-2 minutes