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1
First, cut up the mushrooms and green onions.
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2
It doesnt really matter how big or small; however you like them is fine.
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3
Next, prepare the sauce.
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4
The most important ingredients are the first three: white cooking wine (you can use real wine if you prefer), hoisin sauce, and soy sauce.
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5
I use Tamari sauce because its richer and less salty than regular soy sauce.
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6
Mix all the sauce ingredients (white cooking wine through green onions) together in a small bowl, and give it a good stir.
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7
Defrost the shrimp if you need to.
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8
I usually get mine frozen and pre-cooked, so I all I need to do is thaw them.
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9
Cook the rice according to package directions.
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10
I used regular old white rice.
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11
Then, throw it into a frying pan with the egg, soy sauce, and salt and pepper to taste.
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12
Stir constantly to make sure the egg mixes well with the rice.
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13
Pour the vegetable oil into your wok (or frying pan, if you dont have a wok).
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14
When the oil is hot, carefully add the shrimp into the pan.
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15
If the shrimp is pre-cooked like mine, cook it until it changes shape from long and tender to small and firm.
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16
Otherwise, if youre using fresh shrimp, cook it until it becomes pink.
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17
Then, quickly drain the pan and throw in the veggies.
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18
Pour the sauce over the top and cook for a few minutes longer until the mushrooms are lightly browned and the bean sprouts are wilted but still crunchy.
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19
Pour the shrimp mix over some of the fried rice and serve.
