Wok-seared shrimp folded through day-old rice with egg, peas, and scallions — the takeout order you can beat at home.
What you need
Ingredients
Servings
3
300 g
🦐 Shrimp ›
500 g
🍚 White Rice ›
cooked and chilled
2
🥚 Eggs ›
beaten
100 g
🫛 Peas ›
3
🌱 Scallions ›
2 cloves
🧄 Garlic ›
1 thumb
🫚 Ginger ›
3 tbsp
🍶 Soy Sauce ›
1 tsp
🛢️ Sesame Oil ›
2 tbsp
🛢️ Vegetable Oil ›
Add all to shopping list
Mise en place
Before you start
15m
Prep
10m
Cook
25m
Total
3
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
White Rice — cooked and chilled
Eggs — beaten
4 steps
Method
1
Sear the shrimp in a ripping wok 90 seconds and remove — they return at the end.
2
Scramble the eggs, then add garlic, ginger, and the cold rice, pressing to sear the grains, 3 minutes.
Learn the technique ›
3
Add peas and soy, toss hard, then return the shrimp for a final hot minute.
4
Sesame oil and scallions off the heat. Serve from the wok.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.