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1
In a small bowl, mix the soy sauce, mirin, oyster sauce, sugar, sesame oil, 1/2 tsp salt, and a pinch of white pepper.
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2
In another small bowl, beat the eggs with 1/4 tsp salt and a pinch of white pepper.
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3
Heat a 12-inch skillet or large wok over high heat for 45 seconds. Swirl 1 Tbsp of the peanut oil in the pan to coat the bottom.
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4
Add the eggs and scramble them gently with a spatula as they cook until they're still a little soft and loose.
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5
Remove from the heat and cut the egg into small pieces with the spatula. It will finish cooking as you do this. Transfer to a bowl.
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6
Wipe the pan and spatula clean with paper towels.
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7
Heat the pan over high heat for 45 seconds. Pour in the remaining 2 Tbsp peanut oil and swirl to coat the pan.
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8
Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown (10 seconds).
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9
Immediately add the shrimp, stirring constantly until it's opaque (1 minute).
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10
Add the cooked rice. Cook, stirring constantly (2 minutes). Reduce the heat to low.
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11
Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients.
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12
Add the scrambled egg and mix well. Add the scallions and mix well. Taste and add salt if necessary. Transfer the rice to a bowl and serve.
