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1
Prepare the rice according to package directions, adding the cinnamon stick with the water.
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2
Fluff the rice, discard the cinnamon stick and set aside to cool.
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3
Toss the shrimp with half of the ginger, 1 tablespoon of the sake, the vinegar and pepper flakes in a medium bowl.
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4
Let marinate 10 to 15 minutes.
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5
Mist a large nonstick skillet with cooking spray and heat over medium-high heat until very hot.
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6
Add the shrimp with the marinade and cook, stirring, until just opaque, 2 minutes.
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7
Transfer to a large plate and set aside.
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8
Mist the same skillet and return to medium-high heat.
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9
Lightly beat the eggs and egg whites and add to the skillet.
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10
Cook until scrambled, breaking up with a spatula and transfer to the same plate as the shrimp.
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11
Return the skillet to medium-high heat, mist with nonstick spray and add the snow peas, carrots, garlic, onions and remaining ginger.
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12
Cook, stirring, until softened and crisp-tender, 5 minutes.
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13
Transfer to the same plate as the shrimp and eggs.
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14
Return the skillet to medium-high heat and add the vegetable oil.
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15
Add the cooled rice, toss with the oil and pack in the skillet in a firm layer.
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16
Cook, without stirring, until the bottom of the rice is browned and crusty.
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17
Stir the rice and pack it in another layer.
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18
Repeat the process until the rice is well toasted and browned, and stopping if the rice seems to be getting dry.
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19
Add back the shrimp, eggs and vegetables along with the remaining 1 tablespoon sake and soy sauce and toss well to combine.
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20
Remove from the heat and top with the sliced scallions.
