Making Flavorful Shrimp Fried Rice

4-5 cups cooked/leftover rice
2 eggs, beaten
1 tsp garlic, minced
shrimps, de-shelled and deveined
green peas
salt and pepper
green onions (sliced, optional)
1/2 tsp ground white pepper (optional)
1 tsp soy sauce
1 tsp oyster sauce
1 tsp shao hsing cooking wine
cooking oil
1. Add about 1 tbsp oil in a hot wok, then lightly cook the scrambled eggs over low-medium heat. Set aside.
2. Add oil as needed over medium heat, then sauté the green peas. Also sauté the shrimps, seasoning it with a little salt. Set them aside.
3. Add 4-5 tbsp of oil, then saute the garlic over low-medium heat until fragrant, about a minute. Season the oil with 1/2 tsp salt.
4. Add the rice then turn up to high heat. Stir frequently and evenly to remove the clumps of rice. Add 1/2 tsp of ground white pepper.
5. Add the sauce mixture, then stir, toss, and mix the rice to evenly coat the rice.
6. Add the eggs, continuing to stir to mix it into the rice. Press on the eggs to separate and break into smaller portions.
7. Add the shrimps, green peas, and green onions, then continue to stir and mix.
For best results, use leftover rice that has been refrigerated at least overnight. Use less water than usual to cook the rice so that it is not wet and sticky due to too much moisture.
Cook the rice and mix all the ingredients within 5 minutes, as overcooking the rice can make it sticky and clumpy.
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