Studio Apartment Cooking: Fried Rice Base with Silky Egg Shrimp Sauce

Steps

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1. 1
   Heat some oil in a pan and add cold cooked rice, stirring so the grains get coated in oil and don't stick.
   ▶ ≈4:48
2. 2
   Crack an egg into the rice and stir it through so each grain gets a light egg coating, frying until golden — no need to get every grain perfectly separate.
   ▶ ≈5:02
3. 3
   Add shredded lettuce and stir-fry until fragrant, season with a pinch of salt and white pepper, mix well, then set aside — this is the "fried base."
   ▶ ≈7:00
4. 4
   In another pan, add green onion and water, bring to a boil, and season with a pinch of salt.
   ▶ ≈8:32
5. 5
   Add the shrimp and cook through — since the broth will later be thickened, the shrimp flavor infuses the liquid. Remove the shrimp once just cooked to avoid overcooking.
   ▶ ≈9:00
6. 6
   Taste the broth to check the seasoning, then pour in the cornstarch slurry while stirring until the sauce thickens slightly.
   ▶ ≈10:54
7. 7
   Return the shrimp to the pan, then pour in beaten egg. Let it sit without stirring so it begins to set.
   ▶ ≈11:24
8. 8
   Once the edges of the egg start to set, gently fold it a few times to create a silky, softly-set texture. Once fully cooked, turn off the heat immediately — this is the silky egg.
   ▶ ≈11:46
9. 9
   Pour the silky egg and shrimp mixture over the fried rice base.
   ▶ ≈12:04
10. 10
    Finish with a small drizzle of sesame oil for aroma and serve — don't add too much or it will overpower the shrimp's natural sweetness.
    ▶ ≈12:26