Ingredients
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4 tbsp grapeseed oil
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30 16/20 or jumbo peeled deveined shrimp or 1.5 lb pulled pork or 1.5 lb pulled chicken
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Kosher salt
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12 scallions, whites chopped, greens thinly sliced (reserved for garnish)
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3 garlic cloves, chopped
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1 tbsp ginger, finely chopped and peeled
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6 cups cold cooked white rice
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3 large eggs, beaten to blend
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6 large eggs
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3/4 cup frozen edamame, thawed
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3/4 cup frozen peas, thawed
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4 tbsp reduced-sodium soy sauce
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3 tbsp unseasoned rice vinegar
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2 tsp toasted sesame oil
Steps
1
Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Season shrimp or meats with salt, then pan fry.
2
If using shrimp, cook until just opaque in the center, about 3 minutes. Transfer to a plate. If using pulled meats, pan fry until hot and a little crispy and also transfer to a plate (proteins will be added back in after rice is fried).
3
Heat remaining 2 Tbsp. vegetable oil in same skillet; add scallion whites, garlic and ginger.
4
Cook, stirring until fragrant, about 1 minute. Add rice and 2 beaten eggs, stirring constantly.
5
Cook until rice is crisp and eggs are cooked through, about 2 minutes.
6
In a separate skillet, fry 6 eggs sunny side up until the whites are cooked through, about 3–4 minutes. Set aside.
7
Add edamame, peas, soy sauce, vinegar, sesame oil and your protein back to the rice. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with fried eggs and scallion greens.
