2 c. Jasmine or long grain rice
1 1/2 c. water
1 1/2 Tbsp. soy sauce
3 Tbsp. Garlic Olive Oil*
2 eggs, beaten
12 oz. raw shrimp, peeled and portioned into bite size pieces
1 Tbsp. Honey Ginger White Balsamic
1/2 c. yellow onion, peeled & chopped
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. Toasted Sesame Oil
1/4 tsp. white pepper
1/2 c. scallions, chopped
Soak rice in a bowl of cool water, covering rice completely, for 10 minutes, drain and rinse. Place 1 1/2 c. water, soy sauce and turmeric in a large saucepan, boil over high heat. Once boiling, add the rinsed rice and stir to combine, cover and reduce heat to low. Steam rice for 20 - 30 minutes or until tender.
Once tender transfer the cooked rice to a large baking sheet, spread it out in an even layer, and set aside to cool at room temperature. Once cooled, transfer the rice to a zipper baggie and refrigerate overnight.
Heat one tablespoon of oil in a large wok or skillet. Once hot add the beaten eggs and scramble until fluffy and cooked. Remove from the skillet and set aside on a large plate.
Add another tablespoon to the wok or skillet and heat over med-high heat and add the shrimp. Stir fry the shrimp for 2 - 3 minutes or until tender and cooked.
De-glaze the pan with balsamic, stir to combine the shrimp using a slotted spoon set aside the shrimp with the eggs. Heat the remaining tablespoon of oil and once hot, add the onions. Stir fry the onions until tender 2 -3 minutes.
Add the salt, sugar, sesame oil, pepper and scallions and stir to combine. Add the rice to the wok and stir to combine the onions and spices then spread the rice out in an even layer and crisp it up, about 2 minutes.
Add the shrimp and the eggs to the wok and stir to combine with the rice and continue to cook just long enough to reheat the shrimp and eggs. Transfer to a serving bowl.
*Or try Basil Olive Oil for an intensely herb-flavoured dish! Basil-lovers will rave!