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Heat 1-2 TBS vegetable oil on a wok or pan
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Then add the shrimp to the wok
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Season the shrimp with onion powder and 1 tsp salt.
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Pour in the sake and sauté the shrimp until they are just about cooked.
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Add in the minced garlic and sauté for 30 secs.
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Remove the shrimp from the wok; set aside.
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In the same wok, add in the butter and sesame oil
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Allow the butter to melt
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Add the onions and sauté until lightly browned
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Pour in the rice and stir everything together
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Push the rice to one side of the wok freeing up a space on the opposite side.
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Pour 1 TBS vegetable oil into the open side of the wok.
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Add the eggs and scramble them.
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When the eggs are almost cooked, stir them into the rice.
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Add the chicken bouillon powder, soy sauce, garlic powder, oyster sauce, and mirin.
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Salt and white pepper to taste.
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When the rice is hot, stir in the shrimp.
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Continue to cook on a medium low heat setting until the shrimp are completely cooked.
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Garnish with finely chopped green onions.
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Enjoy!