Betty’s Shrimp Fried Rice

Directions

1. 1

   Cook rice (in a rice cooker preferred) with 1 tsp each low sodium and regular soy sauce. Spread rice on a baking sheet to cook then place in the fridge uncovered overnight until ready to cook or at least 4 hours to dry out.

2. 2

   On medium to medium high heat add a drizzle of wok oil (about 1 tbsp) and spread out over the Blackstone and add the eggs. Break the yolks and lightly scramble eggs to cook about 1 minute then slide them to the side on low to no heat.

3. 3

   Add another drizzle of wok oil and add the chopped onions, snow peas, garlic and sliced white onions to cook 3-4 minutes, constantly tossing vegetables with two spatulas. Then slide vegetables to the low or off side with the eggs.

4. 4

   Add a drizzle of wok oil and 1 tbsp butter to melt together then add the shrimp. Tossing to cook. If shrimp are large cut shrimp to bite sized pieces as they cook, about 3-4 minutes. Slide them to the side as well.

5. 5

   Drizzle some wok oil 1 tbsp of butter and add the rice. Using a scraper and spatula toss rice to coat in oil and butter break apart any clumps of rice.