Mongolian Beef Success - 2nd try

The trick is to line up each ingredient in a bowl in the order it will be used in advance of the cook, and have it next to the Egg. It goes very fast once you start, so you want it all measured out and ready to go.

I also print out a brief description of each step in large print to have with me as I cook.

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8 ounces Shrimp, small, shelled and deveined
½ teaspoon Salt, kosher
Black pepper, freshly ground
½ teaspoon Corn Starch
2 tablespoons Peanut Oil, divided
3 Eggs, beaten
2 stalks Green onions , minced
4 cups Rice, leftover, grains separated well
¾ cup Peas and Carrots, Frozen, defrosted
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil

METHOD
1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok on high heat. When the wok is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat wok.

2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the wok onto a plate, leaving as much oil in the wok as possible.

3 Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the wok into the same plate as the cooked shrimp.

4 Use paper towels to wipe the same wok clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.


Serves 4.

I had gotten the recipe from the internet and, obviously, it was written for use on a stove. On the egg, I lifted the wok off the Spider and spooned the shrimp to a plate. Then, set the wok back on and added the eggs. Works great.
(I need to change the directions on my recipe file).

Here is the link to the original recipe:
http://simplyrecipes.com/recipes/shrimp_fried_rice/

Actually, I don't look at the recipe anymore. I have a shorthand version that I print in large font and refer to it when I'm cooking the rice. Here's what I use. And, as I said, I have the ingredients already measured out and placed in the order I will use them. Works for me.

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Add cooking oil and swirl

Add shrimp. 30 seconds on each side.

Remove shrimp. Leave oil.

Scramble eggs – put on plate when still slightly runny.

Wipe.

Add oil.

When hot, add onions. Fry 15 sec. or until fragrant.

Add rice. Stir to mix onions. Cook 1-2 minutes until grains sizzle.

Toss rice with spatula.

Drizzle soy sauce.

Add shrimp, onions, egg, sesame oil. Cook until hot.