Shrimp Fried Rice

Spread the cooked long grain rice on a baking sheet and let it cool off to room temperature. Do not place it in the freezer while hot. Once cooled, set in the freezer for 20 to 30 minutes.

In a bowl, combine 1 lb of cleaned and deveined medium-sized shrimp with salt to taste (about 1/4 to 1/2 tsp), 1/4 tsp white pepper, 2 cloves minced garlic, 1 stalk chopped green onion, and 1/4 tsp ginger paste.

Mix everything well and set in the refrigerator to marinate for 20 to 30 minutes.

In a measuring cup, combine 1/4 cup chicken broth and 2.5 tbsp dark soy sauce. If you don't have dark soy sauce, you can use regular soy sauce, but be mindful of the saltiness and adjust accordingly.

Heat 3 tbsp cooking oil in a wok or large pan over medium-high heat. Add the marinated shrimp and sear for about 1 minute on each side. The shrimp will not cook all the way through at this stage.

Create a space in the pan and add the bean sprouts. Sauté for about a minute.

Add the cooled, day-old rice to the pan. Break up any clumps with your spatula.

Pour the soy sauce and broth mixture over the rice and stir to combine.

Stir-fry everything together until well combined. Add 2 tsp of sesame oil and stir again.

Add the chopped green onions and give it a final toss.

Serve the shrimp fried rice hot.