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1
Beat one of the eggs in a small bowl and salt lightly.
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2
Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg.
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3
Swirl in the pan until the egg forms an even coat, like a thin pancake.
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4
When the egg is cooked through, roll up and slide onto a plate.
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5
Cut in thin strips (you can use a scissors or a knife).
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6
Set aside.
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7
Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact.
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8
Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink.
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9
Add the garlic and ginger, and stir-fry for 30 seconds.
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10
Add the sherry, and stir everything together.
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11
When the sizzling stops, pour in the remaining beaten egg.
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12
Stir-fry until scrambled, and add the rice.
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13
Cook the rice scooping it up, then pressing it into the pan and scooping it up again for about two minutes.
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14
Stir in white and lighter green parts of the scallions, the peas and the soy sauce.
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15
Stir together for about half a minute, and transfer to a warm serving platter.
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16
Sprinkle the egg strips, scallion greens and cilantro over the top.
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17
Serve hot.
