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INGREDIENTS:
¾ lb raw shrimp, peeled and deveined
¾ lb diced ham
3 cups cooked, cold jasmine rice
½ tsp garlic powder
½ tsp onion powder
½ tsp white pepper
½ tsp mixed spice or Chinese five-spice
2 garlic cloves, diced
1 tsp freshly-grated ginger
1 scallion, chopped (reserve the green tips for garnish)
½ bag of frozen mixed vegetables
2 tbsp low-sodium soy sauce
1 tsp oyster sauce
½ tsp sesame oil
2 large eggs
Vegetable oil
INSTRUCTIONS:
1) Season the shrimp with garlic powder, onion powder, white pepper, and mixed spice.
2) Heat 2 tbsp vegetable oil in a wok or cast-iron skillet on medium heat. Cook the shrimp for 3-4 minutes. Set aside.
3) Brown the ham for 3-4 minutes. Set aside.
4) Add more oil to the skillet if needed. Add the diced garlic, ginger, and scallion and sauté for 30 seconds. Then, add the frozen vegetables. Stir until warmed through and no longer frozen.
5) Add the plain cooked rice, soy sauce, oyster sauce, and sesame oil. Incorporate well until the rice is warmed through.
6) Form a well in the middle of the rice. Add more oil if needed before cracking two eggs in the well you formed. Scramble the eggs quickly, then incorporate well with the fried rice.
7) Add the shrimp and ham to the rice, and mix in well.
Garnish with scallion and serve with yum-yum sauce, if desired. Enjoy!
