For the Rice
- 2 cups of jasmine rice, uncooked
- 1½ cups of water
- 1 tablespoon of soy sauce, dark
- 2 teaspoons of soy sauce, light
- ½ teaspoon of turmeric
For the Dish
- 3 tablespoons of canola oil
- 2 eggs in the beaten form
- 12 ounces of shrimp which are cleaned and deveined
- 1 medium onion in diced form
- A ¼th teaspoon of salt
- A ¼th teaspoon of sugar
- A ¼th teaspoon of sesame oil
- White pepper, freshly ground
- 1 cup of snow peas, chopped
- 1 scallion in chopped form
- 1 tablespoon of Shaoxing wine
- Preparing the rice. Start by washing the rice. Once the excess water is drained off add on one and a half cup of water along with turmeric powder and soy sauces. Add it to the rice cooker you wish to use or a thick bottomed pot.
- Cook the rice. Once the rice is cooked you can fluff it up with a fork. The golden brown color of the rice will be perfect for the rest of the dish. You can use it fresh or refrigerate it for using the next day.
- Fry the eggs. Take a wok and heat it to medium heat; add in a tablespoon of oil to which you add in the eggs. Scramble them and use a spatula to break them into small pieces. Set aside.
- Sear the prawns. Add another tablespoon of oil to the wok and when it is at medium heat add in the shrimps. Sear them for about 20 seconds. Stir fry till the shrimps turn opaque. You can then transfer shrimps and put aside.
- Sauté the onions. Now add on another tablespoon of oil to the smoking wok. Add in the onions and sauté till they turn translucent.
- Add in the rice. In this step stir fry rice for about five minutes. Sprinkle a tablespoon of water and cover to warm up the rice thoroughly.
- Add on rest of ingredients including the peas. This would include adding on the eggs, scallions, and prawns to complete the cooking. You can also spread the wine around the wok’s perimeter which provides a great taste.
- The wine helps to add an authentic Chinese flavor.
- The rice is a perfect accompaniment with any traditional Chinese meat or fish dish.