Hong Kong-inspired egg fried rice - you can't go wrong! A Chinese staple that always delivers on flavour and filling. This particular recipe contains meat but it's definitely not essential if you want to cut that ingredient out. Great for a quick cook when you're short on time.

Ingredients

• 2 tablespoons oil (reserve half of the oil for the addition of rice and cooking of the egg)
• ¼ cup Onion (chopped)
• 1 inch Ginger (knob peeled and grated)
• 3 cloves Garlic (peeled and minced)
• 5 ounces Shrimp (small/medium peeled, vein and tail removed)
• 2 cups Rice (cooked day-old cold rice, we used Thai Jasmine long grain rice but you can use any kind you desire)
• ¼ cup Chinese Pickled Vegetables (optional)
• ½ cup Mixed Vegetables (previously frozen but thawed, drained and dried well with paper towels. carrots, peas, corn, etc)
• ½ cup
• Snow Peas (chopped - raw)
• 2 tablespoons
• Soy Sauce (or tamari sauce to keep gluten-free)
• Salt
• 0.12 teaspoon white pepper (or to taste)
• 1 teaspoon Sesame Oil
• 1 Egg (optional)
• 3 tablespoons Green Onions (chopped as garnish - optional)

Method

1. The time frame and sequence that you place the ingredients in the wok/pan to cook matters. After you have all of your ingredients mise en place (chopped up and ready to go and organized), heat up the wok or pan WITHOUT oil. Once your wok or pan is very hot and just before it starts to smoke, add the oil.
2. Then, add the aromatics and fry quickly just until you first smell the lovely flavours. If you love garlicky rice, be sure to try our Kimchi Pantry Fried Rice. Add the shrimp, meats or proteins of choice and fry until golden brown and flavour the dish. Remove meats or seafood and set aside.
3. Next, add your crunchy vegetables first then your softer items later. Use thawed frozen mixed vegetables and chopped snow peas that are quick to cook. Therefore, we did not need to fry them first. Add your cold rice into your wok and proteins back into the pan. Quickly stir fry making sure that you separate all the rice pieces so the aromatic oils and flavourings from the proteins have a chance to mingle with each strand of rice.
4. Finally, add your seasonings. Pour the soy sauce on the outside rim of the rice and let the sauce completely evaporate before stirring around in the rice. It keeps your rice dry. Taste. Adjust seasoning by adding salt and white pepper to taste. If you wish to add sesame oil add now. Next add your egg, if desired. Finally, add your garnishes.

Courtesy of Yau Yuen Wan!Look out for more delicious dishes created by students on Sanctuary Social.