6 oz shrimp, bite sized pieces
Pinch kosher salt
3 tablespoon vegetable oil, divided
3 eggs, lightly beaten
2 teaspoons fresh ginger, grated
1 clove garlic, minced
½ onion chopped
3 cups leftover cooked rice
2 teaspoons soy sauce
1 tablespoon oyster sauce
½ cup soy beans
1 teaspoon sesame oil
2 green onions, chopped
Japanese mayonnaise
Sriracha sauce (optional)
Furikake
Season shrimp with salt.
Heat a large frying pan or wok, add 1 tablespoon vegetable oil. Cook the eggs until almost completely cooked and remove to a bowl.
Add 1 tablespoon vegetable oil. Add ginger, garlic and shrimp. Cook until just cooked through. Remove to a bowl with the cooked egg.
Add 1 tablespoon vegetable oil and onion and cook for 2 minutes until soft.
Add rice and break it down into smaller chunks. Stir fry for about 3-5 minutes until heated through and rice is no longer clumping. Stir in soy sauce and oyster sauce. ( i include fish sauce)
Add soy beans (i add peas and any other veg i might have in the fridge)and cook for about a minute. Added cabbage slaw too. Stir in eggs and shrimp. Turn off the heat.
Add sesame oil and most of the green onion, setting aside a bit for garnish.
Serve in individual bowls. Squeeze Japanese mayonnaise and Sriracha over the rice in a zigzag pattern.
Sprinkle Furikake and green onion on top.
I made this by cooking the rice the day before doing this recipe. I also cooked my pork country ribs the night before with asian flavors in the InstantPot. And then shredded it. Id do the same with chicken for chicken fried rice.