Shrimp Fried Rice

Steps

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1. 1
   Fill a bowl with cold water and add about 1 teaspoon of salt, then mix well. Thaw the frozen peeled shrimp in this salt water to help them maintain a bouncy, tender texture.
   ▶ ≈1:49
2. 2
   Finely chop the leek. Quickly rinse the lettuce, pat it dry, and tear it into bite-sized pieces. Crack the eggs into a bowl and beat lightly until just combined.
   ▶ ≈2:14
3. 3
   Once thawed, rinse the shrimp and pat them completely dry. Cut the shrimp into 2–3 pieces each. Check for and remove any dark veins. Return the shrimp to a bowl and drizzle with sake and soy sauce to marinate.
   ▶ ≈3:08
4. 4
   Pour sesame oil into a frying pan and heat over medium heat for about 30 seconds. Add the chopped leek and stir-fry for about 30 seconds.
   ▶ ≈4:26
5. 5
   Add the marinated shrimp and its marinade, stir-frying for about 30 seconds without overcooking to keep them tender. Add the warm cooked rice and mix well.
   ▶ ≈4:50
6. 6
   Season with salt and pepper. Pour the beaten egg over the rice and stir-fry quickly over medium-high heat. The egg will coat the grains, creating a fluffier texture.
   ▶ ≈5:26
7. 7
   Add the mirin and chicken stock powder, continuing to stir-fry until the rice is fluffy and separated. Add the lettuce and stir-fry briefly until wilted.
   ▶ ≈6:09
8. 8
   Push the rice to the side, drizzle soy sauce into the empty space, allowing it to brown slightly, then fold it back into the rice. Taste and adjust the seasoning as needed.
   ▶ ≈6:35