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1
If your shrimp is frozen, thaw it in a bowl of cold water.
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2
Once its thawed, pull off all the tails.
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3
Heat some canola oil (about 1/4 cup) over medium-high heat in the largest frying pan that you own.
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4
My pan is huge, and I use it for everything.
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5
Its by KitchenAid.
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6
If you dont have a huge frying pan like I do, this might become 2-pan dish for you.
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7
But thats okay, well get to that in a minute.
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8
Put the shrimp in the pan with the canola oil, and heat until it curls up into the fetal position.
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9
Is this too carnal for you?
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10
You must eat tofu, huh?
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11
Sorry.
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12
Once the shrimp is hot, remove from the pan, put it in a bowl, and set aside.
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13
If there is still a lot of shrimpy juice, pour it out.
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14
Pour more canola oil into your pan another 1/4 cup or so, and add the cooked rice.
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15
Press it down, along the entire bottom of the pan, and let it heat for about a minute.
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16
Then, flip/stir the rice, and allow it to continue frying.
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17
Your rice shouldnt be getting blackened, just heated.
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18
Add the shrimp back into the rice, and stir to combine.
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19
Next, push all the rice as far to the side of the pan as you can.
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20
Crack the eggs right into the empty half of the pan, and scramble them.
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21
If your pan is too small for this, just scramble the eggs in a separate pan.
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22
Once the eggs are cooked, combine with the rice and shrimp.
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23
Lastly, add the green onions and stir to combine.
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24
Serve this with soy sauce and teriyaki sauce on the side.
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25
We like to mix Kikkoman Low Sodium Teriyaki glaze with sugar in a custard cup, microwave it so that the sugar dissolves, and pour that on top of the rice.
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26
Dont judge us.
