1 cup (240 ml) dry long-grain brown rice
1 tbsp (15 ml) oyster sauce
1 tbsp (15 ml) Shaoxing wine
1 tsp (5 ml) sugar
2 tbsp (30 ml) peanut oil
8 oz. (226 g) fresh shrimp (size 21-25, peeled and deveined)
4 oz. (114 g) shiitake mushrooms, roughly chopped
4 oz. (114 g) green peas, thawed
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
3 eggs, beaten
8 scallions, thinly sliced
DIRECTIONS
Cook rice following package instructions.
Once fully cooked, transfer rice from pot to a baking sheet and fluff with a fork. Set aside.
In a mixing bowl, whisk together oyster sauce, Shaoxing wine and sugar. Set aside.
Heat oil in a wok over medium-high heat.
Add shrimp, and cook for 1-2 minutes, or until slightly pink.
Add mushrooms and cook for 4-5 minutes, or until slightly browned.
Add peas, half the scallions and cook for 1-2 minutes.
Add rice, salt, pepper and toss ingredients together.
Move the rice mixture to the sides of the wok, to expose the bottom of the pan.
Add eggs, and cook for 3-4 minutes, until eggs are scrambled.
Once eggs are cooked, pour in reserved sauce, and toss all ingredients together.
Cook for another 1-2 minutes.
Serve garnished with remaining scallions
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