Shrimp Fried Rice

Steps

1. Break up the cold rice with your hands so there are no clumps.
2. Pat the shrimp dry and

   season (how to season to taste)

   Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid

   with the salt.
3. Heat 1 tablespoon oil in a wok or 12-inch skillet over high heat until shimmering. Add the shrimp and

   stir-fry (how to stir-fry)

   Stir-fry Cook small, even pieces over very high heat, keeping them moving, so they cook in minutes and stay crisp. 1. Cut everything and mix the sauce before you turn on the heat; it goes fast.2. Heat a wok or large skillet over high heat until a drop of water sizzles away at once.3. Add a high-heat oil, then the food that takes longest, in batches.4. Keep the food moving with a spatula, tossing every few seconds.5. Add the quick-cooking things and the sauce last and toss until glossy. Done when: Vegetables are bright and crisp-tender, meat is just cooked, and the sauce clings instead of pooling. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat.How to stir-fry: mistakes to avoid

   until pink and opaque through, 145°F (63°C).
   145°F⏱ Cook shrimp: 3 min
4. Move the shrimp to a plate.
5. Add 1 tablespoon oil and the eggs and scramble until just set.
   ⏱ Scramble: 1 min
6. Move the eggs to the plate with the shrimp.
7. Add the last tablespoon of oil, the green onion whites, garlic and ginger and stir for a few seconds until fragrant.
   ⏱ Aromatics: 30 sec
8. Add the peas and carrots and stir-fry until hot.
   ⏱ Vegetables: 2 min
9. Add the rice and spread it out. Let it sit undisturbed for a minute, then toss. Repeat until the rice is hot and some grains are lightly crisp.
   ⏱ Fry rice: 4 min
10. Drizzle the soy sauce and oyster sauce around the edge of the pan and toss to coat.
11. Return the shrimp and eggs, add the green onion greens, sesame oil and white pepper, and toss until everything is hot.
    ⏱ Finish: 1 min

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Tips

• Freshly cooked rice turns mushy. If you don't have leftovers, spread hot rice on a sheet pan and refrigerate it uncovered for an hour.
• Refrigerate cooked rice within 2 hours of cooking it.

Storage

Refrigerate within 2 hours, up to 3 days. Reheat until steaming hot all the way through.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: carrots (September to March).