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1
Heat 2 tablespoons of the oil in a large wok or nonstick skillet over high heat, swirling it to cover as much of the surface as possible.
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2
When its just about smoking, add the beaten egg and stir-fry rapidly, breaking up the egg as it sets.
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3
Transfer the egg to a large bowl and keep it in a warm spot.
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4
Add the shrimp to the wok, stir-frying until just pink, about 2 minutes.
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5
Transfer the shrimp to the bowl with the egg.
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6
Add the onion to the wok along with another tablespoon of the oil, if needed.
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7
Stir-fry the onion until browned but still a bit crunchy, about 2 minutes.
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8
Scrape the onion into the bowl.
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9
Add another tablespoon of the oil to the pan and add the ginger and garlic.
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10
When they sizzle and turn opaque, immediately add the rice.
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11
Stir-fry, making sure the rice doesnt stick to the wok.
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12
When its beginning to brown a bit, add the peas and soy sauce.
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13
Continue stir-frying until everything is heated through, 1 to 2 minutes.
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14
Toss in the reserved shrimp mixture and stir-fry until heated through and thoroughly mixed, 1 to 2 minutes more.
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15
Remove the wok from the heat and season the fried rice with salt.
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16
Transfer it to a serving bowl or platter and serve immediately.
