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Fried rice with fried dried shrimp, green peas, egg, scallion and ginger; seasoned with sesame oil + salt + white pepper.
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Replace dried shrimp with tofu or another cooked protein if you prefer. If using dried shrimp, soak about ⅓ – ½ cup of them in hot water and a little shaoxing wine for about 20-25 min until softened. Drain.
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Prep ingredients ahead of time because everything comes together pretty quickly: soak the dried shrimp, mince ginger, slice scallions (separate greens from whites), thaw green peas (if from frozen). As always, use leftover rice in any fried rice recipe to prevent mushiness.
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Heat a bit of neutral oil in a large nonstick pan on medium-high until shimmering. Cook the soaked & drained dried shrimp in a nonstick pan with hot oil until crispy and slightly golden, about 2-3 minutes. Remove from pan and set aside. In the remaining oil, quick-scramble a couple eggs until almost cooked through. Remove from pan and set aside in a bowl. Carefully wipe pan clean of egg residue with paper towels.
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Add a bit more oil, then sauté in minced ginger and the white parts of a couple scallions. Cook until scallions are slightly charred and everything is fragrant. Add in your desired amount of leftover rice to the ginger/scallion mixture. (Must use leftover rice so things don’t get mushy or soggy.) Break up large clumps of rice with wet hands or jab with a wooden spoon/spatula if needed. Use a spatula and press everything down in the pan so the rice heats up evenly and kinda gets a little crispy.
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When the rice is warmed through, add in a ½-1 cup of thawed or fresh green peas; stir and cook for about a min. Return eggs back to the pan, continue to sauté to combine. Right before serving, toss in the crunchy dried shrimp and scallion greens. Drizzle on some toasted sesame oil, season with salt and white pepper to taste. Serve with sesame seeds + hot sauce if desired.
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