Ingredients

• 1 tsp Brown Sugar
• 1 tsp Sesame Oil
• 1 tsp Oyster Sauce
• ½ tsp Apple Cider Vinegar
• 2 Tbsp Dark Soy Sauce
• 1 tsp Water
• 1/4 tsp White Pepper Powder

• 4 Cup, Cooked Rice (Jasmine/Basmati), refrigerated
• 1 Cup Small/Medium Shrimp, cleaned, deveined (marinated with 1 tsp Sauce Mix + salt + 1/4 tsp White Pepper Powder)
• 2 Tbsp Butter, unsalted
• 1 Tbsp Vegetable Oil / Sesame Oil
• 1 tsp Ginger, minced
• 1 tsp Garlic, minced
• 1 Small Red Onion, chopped
• 1 Cup Frozen Green Peas and Carrot
• As per need Salt
• 1 Scallion / Spring Onion, greens chopped

• 2 Small Eggs
• As per need Salt
• 1/4 tsp White Pepper Powder
• ½ tsp Apple Cider Vinegar

Instructions

1. Soak the rice for at least one hour before cooking.
2. Cook the rice the night before and refrigerate until ready to use.
3. Combine all sauce ingredients in a bowl and set aside.
4. In a separate bowl, beat the eggs with salt, white pepper powder, and apple cider vinegar.
5. Marinate the shrimp with salt, white pepper powder, and the prepared sauce mix.
6. Heat a pan with 1 Tbsp butter, add shrimp, and cook until pink and fully done. Remove and set aside.
7. In the same pan, scramble the eggs into small pieces. Remove and set aside.
8. Add the remaining 1 Tbsp butter and vegetable oil or sesame oil to the pan. Add ginger and garlic and sauté until aromatic.
9. Stir in onion and frozen vegetables and cook until softened.
10. Add the rice, shrimp, and eggs back into the pan and combine thoroughly.
11. If the rice has clumped from refrigeration, gently separate it without breaking the grains.
12. Pour in the sauce mix and toss well.
13. Increase heat and toss continuously until everything is evenly cooked and coated.
14. Sprinkle a little water over the rice, cover, and let it steam briefly.
15. Finish with additional oil if needed and garnish with spring onion greens.
16. Serve hot.

• Cold, day-old rice works best for fried rice. If clumps form, gently loosen them by hand before cooking.
• Use high heat and a well-oiled pan or wok to prevent sticking.
• Cook shrimp, eggs, and vegetables separately before combining for best texture.
• Toss the rice instead of stirring to keep it fluffy and intact.
• Butter is key—it gives fried rice that unmistakable restaurant-style richness.