Recipe: Shrimp Fried Rice (serves 1 or 2)

SHRIMP FRIED RICE

6 ounces shrimp, shelled, deveined and cut in half lengthwise
1 teaspoon cornstarch
1 teaspoon sesame oil
3 cups cooked rice, preferably left overnight in fridge
FOR THE SAUCE:
1 tablespoon oyster sauce
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
1 teaspoon sugar
FOR THE STIR-FRY:
1/4 cup peanut oil
1 egg, lightly beaten
1/2 cup sliced scallions (green and white)
8 fresh snow peas
1/2 teaspoon kosher salt
1 cup fresh bean sprouts
1/2 teaspoon freshly ground black pepper (for serving)

TO PREPARE SHRIMP:
In bowl, mix shrimp with cornstarch and sesame oil.

TO PREPARE RICE:
Using hands, separate rice into grains.

TO PREPARE SAUCE:
In small bowl, mix oyster sauce with light soy sauce, dark soy sauce and sugar.

TO STIR-FRY SHRIMP:
Heat large skillet or wok over high heat until very hot. Add oil. Heat until hot. Add egg. Cook rapidly until just set. Push to side of pan. Add scallions and snow peas. Stir briefly to coat with oil. Add shrimp. Cook, stirring to separate pieces, for 30 seconds or just until shrimp change color.

TO ADD RICE:
Add rice to pan. Cook, stirring and mashing rice with back of spatula to separate grains, until rice is hot and ingredients are mixed. Add salt. Stir to combine. Add oyster sauce mixture. Stir to combine. When color is even and dish is piping hot, add bean sprouts. Immediately remove from heat. Toss. Sprinkle with black pepper. Serve.

Makes 1 or 2 servings.
Adapted from source: Big Bowl Noodles and Rice by Bruce Cost