Chinese Fried Rice with Shrimp

In a medium bowl, mix together shrimp, ginger, salt and pepper. Let shrimp marinate for 10 minutes.

Heat vegetable oil in a frying pan over medium heat. Add shrimp and cook, stirring occasionaly, for about 2–3 minutes until the shrimp turn pink. Transfer to a plate (reserving the oil in the pan) and set aside.

Pour the eggs in the same pan on medium heat. Cook one side and flip over and cook the other side. Transfer the eggs to a plate and cut it into small strips. Set aside.

In a wok, heat the sesame oil over medium high heat. Add garlic and the white parts of the green onions and cook for about 3–4 minutes until onions become soft. Stir in carrots, peas and corn and cook for about 3–4 minutes until the vegetables are tender.

Stir in the rice, soy sauce, chicken stock powder, white pepper and the green parts of the green onions. Cook for about 2 minutes.

Add the shrimp and eggs and stir well to combine.