To a wok over medium-high heat, add a light coating of oil. Add half of the ginger
, garlic and scallion whites to flavor the oil. Add the shrimp, sausage, cabbage, edamame
and water chestnuts
, tossing to heat through, 1 to 2 minutes. Add the soy sauce
, rice wine vinegar
, sambal, XO sauce and sprouts. Cook for 1 minute until the shrimp is pink. Move all to a bowl.
Add another light coating of oil to the wok
. Add the remaining half of the ginger, garlic and scallion whites to flavor the oil. Add the rice and spread around the wok to toast and get crispy. Add a little more oil to encourage golden-ness, and cook 4 to 5 minutes. Season with a splash of vinegar and soy. Add the sauteed shrimp
and vegetables back into the wok. Toss in your scallion greens
and place onto a plate.
To the same wok, turn the burner down, add the egg
and cook, 1 to 2 minutes. Place the fried egg on top of the plate. Garnish with cilantro