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Dan-Os_Kitchen OP t1_jdvn9c5 wrote

Ingredients

  • 9 cups of cooked jasmine rice
  • 2 lbs shrimp
  • 8 oz baby carrots
  • 8oz english peas
  • 16 oz canned baby corn
  • 4 eggs
  • 1 small white onion (diced)
  • Olive oil
  • Spicy seasoning, I used Dan-O's
  • Sesame oil
  • Hoisin sauce
  • Oyster Sauce
  • Soy Sauce
  • Japanese BBQ Sauce, I used Bachan’s
  • Fly by JIng Sichuan Chili Crisp
  • Sriracha

Instructions

  1. Preheat a griddle to medium-high heat, and coat with olive oil
  2. Once up to heat, add the rice to the griddle 
  3. Make a well in your rice exposing the griddle, and then add 4 eggs. Cook sunny side up, then coarsely chop and add to rice.
  4. At the same time as the eggs but on different sections of the griddle, cook the shrimp and vegetables.
  5. Season veggies and shrimp generously with your spicy seasoning.
  6. Once the shrimp, and vegetables are cooked then add to rice
  7. Season with sesame oil, oyster sauce, hoisin sauce, soy sauce, Sriracha, and Japanese BBQ sauce until well incorporated. Taste and adjust to personal preference, add more spicy seasoning if desired.
  8. Enjoy!
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Oh4Sh0 t1_jdyx96z wrote

Get that nasty baby corn out the bowl you blasphemer

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