Recipe courtesy of Ching-He Huang
Print
Total:
15 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 1/2 tablespoons peanut or vegetable oil
  • 3 eggs, lightly beaten
  • 4 ounces pancetta or bacon, diced
  • 1 clove garlic, minced
  • 1 teaspoon peeled and grated fresh ginger
  • 4 ounces bay shrimp
  • 4 ounces fresh or frozen peas (about 3/4 cup)
  • 2 cups cooked jasmine rice (preferably day old)
  • 1 tablespoon light soy sauce
  • 1 teaspoon toasted sesame oil
  • Sea salt and freshly ground white pepper
  • 2 scallions, chopped

Directions

Watch how to make this recipe.

Heat a wok over high heat. Add 1 tablespoon peanut oil. Add the eggs, reduce the heat a bit and stir-fry for 1 to 2 minutes to scramble. Remove and set aside. Reheat the wok and add the remaining 1/2 tablespoon peanut oil. When the oil is hot, add the pancetta, garlic and ginger, then stir quickly. Once the pancetta begins to turn brown, 1 to 2 minutes, add in the shrimp and peas and stir-fry for 1 to 2 minutes more. Add the cooked rice and stir well to break it up in the wok. Add the scrambled eggs back in, season with the light soy and toss to coat the rice. Add in the toasted sesame oil and season with salt and pepper. Serve immediately garnished with chopped scallions.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Egg Fried Rice

Recipe courtesy of Ching-He Huang

Shrimp Fried Rice

Recipe courtesy of Justine Simmons

Shrimp Fried Rice

Chicken-Fried Bacon with Creamy Shrimp Grits and Sunny-Side Egg

Spinach Salad with Bacon and Fried Eggs

Recipe courtesy of Emeril Lagasse

On TV

So Much Pretty Food Here