Fried Rice

• 50 grams peeled, deveined shrimps
• 30 grams of sweet corn
• 30 grams of frozen peas
• 2 whole eggs
• 2 stalks of green onions (chopped and divided into 2 portions)
• 3 dried shitake mushroom ( soaked for at least 30 minutes and drained)
• 2 cups cooled and cooked rice
• 1 stick of Chinese sausage
• 1/2 teaspoon of salt
• 1/2 teaspoon ground white pepper

Preparation

1. Spread the rice out on a plate and let it cool at room the fridge
2. Cut shrimps into halves
3. Dice Chinese sausage into small cubes
4. Dice shitake into small cubes ( do not use the root that is hard and tough)
5. Chop green into small rings
6. Whisk the eggs until they are foamy and then add a pinch of salt and pepper to flavor. The salt stabilizes the proteins during cooking.

Cooking

Science: We cook at the highest heat to increase the evaporation of water and speed up Maillard reactions that result in caramelization and the production of flavor compounds. Do not cook too large portions because it is too much water and take longer to evaporate. This causes the fried to be soggy.

1. On high heat, add oil to a large skillet or a wok and cook until it’s hot
2. Add shrimp to cook and stir for 1 minute
3. Add 1 Tablespoon of rice wine and continue to cook until the shrimps are cook (it pink and firm). Then, we remove shrimps into a bowl
4. In the same skillet, fry Chinese sausage until you see its oils
5. Add the peas and cook with sausage
6. Add a few drops of rice wine and continue to cook most liquid is evaporated. Then, we remove it into a bowl
7. In the same skillet, add oil and heat it
8. Add the egg-mixture to fry until it’s cooked
9. Add the rice and stir to break the rice and mix. Cook until rice is loose
10. Add the sausage and peas and stir for 30 seconds
11. Add half of the chopped green onions and stir for 30 seconds
12. Add 2 teaspoon of light soy sauce and stir for 30 seconds
13. Add a pinch of salt and pepper and stir
14. Plate it and top with green onion