Marinate the shrimp with shrimp, cornstarch, cooking wine, soy sauce and white pepper. The oil will be for later use. Refrigerate the shrimp for 30 minutes. Meanwhile, gently break apart the rice into small clumps using your hands and set aside. Chop the onion, green onion and scramble your eggs.
Set a metal strainer and a bowl aside to catch the excess oil from cooking the shrimp. Heat the oil in a large skillet or wok at high heat until the oil just begins to smoke. Add the shrimp mixture and quickly sauté the shrimp, making sure all surfaces of the shrimp hits the hot oil. Cook for about 1 ½ -2 minutes or until shrimp are almost cooked through (the surfaces will turn entirely pink), turn off heat and allow shrimp to cook the rest of the way for an additional minute. Strain shrimp through strainer and set aside and save the oil for the rice.
In the same skillet or wok, heat a tablespoon of the reserved oil over medium high heat until hot. Sautee onions for 2 minutes and then add the frozen vegetables. Add another tablespoon of oil and add the rice. Gently break up the rice with the vegetable mixture by shaking the skillet or wok, or moving it around with a heat-proof spoon. Add the soy sauce and mix thoroughly and then add the shrimp. Sprinkle with chicken bouillon and a pinch of white pepper, taste and salt accordingly. When ready to serve, sprinkle finely chopped green scallions to add a burst of freshness.
Originally Submitted
3/8/2011
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