Shrimp Fried Rice with Peas and Eggs (鲜虾豌豆蛋炒饭)

Chop the shrimp into half-inch (~1.25 cm) to 1 inch long (~2.5cm) chunks.3 Add 1/4 teaspoon of kosher salt (1/8 teaspoon of table salt) and 1/4 teaspoon of ground white pepper to the shrimp, mixing thoroughly. Leave the shrimp on the counter to marinate while preparing the other ingredients.

Peel and mince the garlic. Cut the green onions into small pieces. Beat the 2 eggs in a small bowl, adding 1/2 teaspoon of kosher salt (1/4 teaspoon of table salt) and mixing well.

n a medium well-seasoned skillet, heat 1 tablespoon of vegetable oil under medium-high heat. When the oil is getting hot, pour in the egg liquid, tossing occasionally until the eggs become mostly solid, about 1 minute (like scrambled eggs). Take the eggs out and set aside.

Heat a large well-seasoned skillet or nonstick pan under medium heat-low. When the skillet is getting warm, add the 2 tablespoons of vegetable oil. After about 10 seconds, add the sliced garlic and green onions. Once the arnoma of the garlic and green onions comes out, add the 1 cup of frozen peas to the skillet, tossing occasionally.

After about 1-2 minutes, when the peas are half cooked, raise the heat to medium and add the chopped shrimp, tossing to combine. When most of the shrimp change color to pink, add the cooked rice, using a spatula to press and break any rice lump. Add the remaining 1 teaspoon of kosher salt (or 1/2 teaspoon of table salt) to the fried rice, stirring to combine. Add the scrambled eggs from step 3, breaking the eggs into small pieces while mixing and stirring the fried rice. Once equally mixed, turn of the heat and serve.