Shrimp Fried Rice

Sprinkle dried shrimp on both sides lightly with Chinese five spice.

Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in heavy skillet or wok over medium high heat. Add shrimp and cook until pink, flipping halfway through cooking process, approximately 1 to 1 1/2 minutes each side. If necessary, work in batches. Plate, cover and keep warm.

Heat remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil in heavy skillet or wok over medium high heat. Add chopped carrots and cook for 2–3 minutes, stirring several times. Add peas and cook for 1–2 minutes, stirring a couple of times. Add garlic, ginger and green onions, cooking for 30 seconds.

Push veggies to the side of the pan. Add eggs and cook to scramble. Remove all of that to a plate, cover and keep warm.

Add 1-1 1/2 cups cold rice to skillet over medium high heat in even layer. Sprinkle with 1 to 2 tablespoons soy sauce. Cook undisturbed for 2–3 minutes, flipping halfway through cooking process. Work in batches, plating, covering and keeping warm after each batch.

Bring everything back to the skillet and heat on low for about 1 to 1 1/2 minutes, stirring several times. Season with salt and pepper to taste.