- Bring 2 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through and tender, about 12-15 minutes. Drain rice in fine-mesh strainer or colander.
- Meanwhile, cut shrimp into 1/2-inch pieces. Combine 1 teaspoon soy sauce, sugar, and shrimp in bowl; set aside In separate bowl, combine oyster sauce, samba oelek; sherry, if using; ketchup; salt; pepper; and remaining 1 teaspoon soy sauce. Set aside
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shrimp and cook, stirring frequently, until just cooked through, about 1 minute. Transfer to a clean bowl.
- Heat 1 tablespoon oil in now empty skillet over medium-high heat until shimmering. Add eggs and stir with rubber spatula until set but still wet, about 15 seconds. Push eggs to one side of skillet. Add remaining 2 tablespoons oil, scallion whites, and garlic to empty side of skillet and cook until fragrant, about 15 seconds.
- Add rice and stir to break up clumps and any large egg curds. Cook until rice begins to sizzle and pop loudly, about 3 minutes. Stir in oyster sauce mixture and cook, stirring constantly, until thoroughly combined, about 2 minutes. Stir in peas, shrimp and scallion greens and cook until heated through, about 1 minute. Serve.
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