Shrimp And Egg Fried Rice With Peas And Napa Cabbage

• 2 tablespoons peanut oil
• 2 tablespoons toasted sesame oil
• 1 large shallot, chopped small
• 1 inch piece of ginger, peeled and grated
• 2 large cloves garlic, thinly sliced
• 1 pound medium small shrimp (50-61 count), peeled and deveined
• 2 eggs, lightly beaten
• 1 1/2 cups long grain white rice, cooked, washed and let dry
• 6 ounces frozen peas, brought to room temperature and dried
• 1-2 tablespoons T soy sauce plus more for serving
• 2 pinches red pepper flakes
• Salt and fresh ground pepper for serving
• 3 scallions, sliced for garnish
• 1/4 cup dry roasted peanuts, chopped medium for garnish

1. Place 2 T of the sesame oil in a wok over a medium high flame. After the oil is hot, add the shallots and ginger and stir fry until fragrant, about 1 minute.
2. Add the cabbage and continue stir frying until it is wilted and soft, about 7-10 minutes. Then reserve these vegetables at room temperature.
3. Add the remaining oil to the wok and carefully add the shrimp and cook until they start to become opaque. Then add the garlic and cook for 1-2 more minutes stirring constantly. Reserve the shrimp and garlic with the vegetables.
4. Add the beaten eggs to the wok and scramble lightly so they remain in fairly big pieces. Add the cooked, washed and dried rice to the wok and stir fry with the eggs until the rice starts to brown.
5. Add the peas to the wok and add back the reserved vegetables and shrimp. Add the red pepper flakes and the soy sauce and stir over medium heat until everything has mixed and warmed thoroughly.
6. Spoon the fried rice onto a warmed platter or individual plates. Garnish with sliced scallions and peanut pieces.

peanut oil, sesame oil, shallot, ginger, garlic, shrimp, eggs, long grain white rice, frozen peas, t, red pepper, salt, scallions, peanuts

Taken from food52.com/recipes/25779-shrimp-and-egg-fried-rice-with-peas-and-napa-cabbage (may not work)