Shrimp Fried Rice

Ingredients

• 2 ounce water chestnuts canned
• 2 servings canola oil 
• 1 cup rice white cooled cooked
• 0.3 cup edamame beans 
• 1  eggs 
• 2 servings cilantro leaves fresh for garnish
• 1 piece ginger fresh grated peeled
• 4 cloves garlic minced smashed
• 0.5 teaspoon xo sauce 
• 1 cup mung bean sprouts 
• 1 cup napa cabbage thinly sliced
• 1.5 tablespoons rice vinegar 
• 2 ounces sausage chinese thinly sliced
• 5  scallions separated thinly sliced chopped
• 8 ounces shrimp deveined peeled
• 0.3 cup soya sauce 
• 0.5 teaspoon sambal 
• 0.5 teaspoon sambal 

Equipment

• bowl
• wok

Directions

1. To a wok over medium-high heat, add a light coating of oil.
2. Add half of the ginger, garlic and scallion whites to flavor the oil.
3. Add the shrimp, sausage, cabbage, edamame and water chestnuts, tossing to heat through, 1 to 2 minutes.
4. Add the soy sauce, rice wine vinegar, sambal, XO sauce and sprouts. Cook for 1 minute until the shrimp is pink. Move all to a bowl.
5. Add another light coating of oil to the wok.
6. Add the remaining half of the ginger, garlic and scallion whites to flavor the oil.
7. Add the rice and spread around the wok to toast and get crispy.
8. Add a little more oil to encourage golden-ness, and cook 4 to 5 minutes. Season with a splash of vinegar and soy.
9. Add the sauteed shrimp and vegetables back into the wok. Toss in your scallion greens and place onto a plate.
10. To the same wok, turn the burner down, add the egg and cook, 1 to 2 minutes.
11. Place the fried egg on top of the plate.
12. Garnish with cilantro leaves.