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Shrimp Fried Rice

Shamelessly stolen from https://thewoksoflife.com/shrimp-fried-rice Works fine halved for two people.

For the rice (makes about 4½ cups of cooked rice):
2 cups uncooked jasmine rice
1½ cups water
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
½ teaspoon turmeric

For the dish:
3 tablespoons canola oil (divided)
2 eggs (beaten)
12 ounces shrimp (340g, 51 to 60 size, peeled and deveined)
1 medium onion (diced)
¼ teaspoon salt (or to taste)
¼ teaspoon sugar
¼ teaspoon sesame oil
¼ teaspoon ground white pepper
1 cup snow peas (chopped)
1 scallion (chopped)
1 tablespoon Shaoxing wine

1. Prep the rice as you normally would (rinse/soak, lightly sautée in butter.) Add the usual amount of water, but NOT salt, and add the two soy sauces and the turmeric. Stir, then proceed normally. Wait til its into the 10-minute cool-down phase before proceeding, the rest goes quickly.

2. Heat wok over medium high and add a tbsp of canola oil. Then scramble the egg(s) until they're just barely cooked, and remove them to the same bowl you cracked them into -- they're going to be finished with the rice later.

3. Add another tbsp of oil to the wok and heat it to smoking. Spread out the shrimp in a single layer and sear for 20 seconds. Stir til they're opaque, then transfer to a bowl. They will get fully-cooked with the rice later so don't overdo it.

4. Lower the heat and add the last tbsp of oil and do the onions til they're translucent. 

5. Add the rice and stir a bit.

6. Add the sugar, salt, sesame oil, and white pepper, and stir to mix. 

7. Add the shrimp and snow peas and cut the heat and stir some more.

8. Add the eggs and scallions and stir some more. 

9. Spread the Shaoxing wine around the perimeter and stir once more. 

10. Taste for salt, add msg or sprinkle of soy sauce if it needs it.

-- MB