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
Before you start
Mise en place
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 min — timer available in cooking mode
2
Scramble the eggs, then add garlic, ginger, and the cold rice, pressing to sear the grains, 3 minutes.
3 min — timer available in cooking mode
3
Add peas and soy, toss hard, then return the shrimp for a final hot minute.
1 min — timer available in cooking mode
4
Sesame oil and scallions off the heat. Serve from the wok.
From the pass
Chef's 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.