Highly Adaptable Shrimp Fried Rice

• 3 to 4 tablespoons peanut oil, as needed
• 1 large egg, beaten
• 8 ounces medium shrimp, peeled, deveined, and split lengthwise
• 1 medium onion, diced
• 1/2 teaspoon grated fresh ginger
• 1 small clove garlic, minced
• 4 cups chilled cooked rice
• 1/2 cup peas, thawed if frozen
• 2 tablespoons good-quality soy sauce, such as Kikkoman
• Coarse (kosher) salt, to taste

1. Heat 2 tablespoons of the oil in a large wok or nonstick skillet over high heat, swirling it to cover as much of the surface as possible.
2. When its just about smoking, add the beaten egg and stir-fry rapidly, breaking up the egg as it sets.
3. Transfer the egg to a large bowl and keep it in a warm spot.
4. Add the shrimp to the wok, stir-frying until just pink, about 2 minutes.
5. Transfer the shrimp to the bowl with the egg.
6. Add the onion to the wok along with another tablespoon of the oil, if needed.
7. Stir-fry the onion until browned but still a bit crunchy, about 2 minutes.
8. Scrape the onion into the bowl.
9. Add another tablespoon of the oil to the pan and add the ginger and garlic.
10. When they sizzle and turn opaque, immediately add the rice.
11. Stir-fry, making sure the rice doesnt stick to the wok.
12. When its beginning to brown a bit, add the peas and soy sauce.
13. Continue stir-frying until everything is heated through, 1 to 2 minutes.
14. Toss in the reserved shrimp mixture and stir-fry until heated through and thoroughly mixed, 1 to 2 minutes more.
15. Remove the wok from the heat and season the fried rice with salt.
16. Transfer it to a serving bowl or platter and serve immediately.

peanut oil, egg, shrimp, onion, ginger, clove garlic, rice, peas, soy sauce, salt

Taken from www.cookstr.com/recipes/highly-adaptable-shrimp-fried-rice (may not work)