Ingredients

For Rice:
• 2 cups white rice, uncooked
• 1 lb raw shrimp, peeled and deveined
• 1/2 large onion, peeled and diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 4 eggs, beaten
• 4 tbsp soy sauce
• Salt to taste
• 1/2 cup green onion, chopped, with some to garnish
• Sesame seeds, to garnish
For Glaze/Sauce
• 1 tbsp extra virgin olive oil
• 1 tbsp ginger, minced
• 1/4 cup ketchup
• 1/4 cup oyster sauce
• 1 tbsp soy sauce
• 1 tbsp water
• 1 tbsp lemon juice
• 1/4 tsp red chili pepper flakes, if you want heat
• 1 tbsp sugar
• 1 tbsp honey

Steps

For the Rice
1. Cook the rice according to package instructions.
2. In a saucepan, cook an omelet with the beaten eggs and a little oil over medium-low heat, and then cut the omelet into small pieces. Set aside.
3. Season shrimp with salt and pepper. In saucepan, saute the shrimp with a little oil until cooked throughout, flipping to the other side once the bottom is cooked. Set aside.
4. Stir-fry the minced garlic, grated ginger, and diced onions in a little oil, in a large pan or wok over medium heat until onions turn translucent.
5. Add in the cooked rice and stir well, then pour soy sauce over and stir until mixed.
6. Add in the cooked eggs and 1/2 cup chopped green onions. Mix.
For sauce:
7. Combine ketchup, oyster sauce, soy sauce, water, and lemon juice in a bowl then set aside.
8. Heat extra virgin olive oil in a saucepan over medium heat then add ginger and saute until fragrant, about 1 minute.
9. Add ketchup mixture then bring to a bubble. Reduce heat to medium-low then stir in sugar and honey. Cook for 1 more minute them remove from heat and set aside.
To serve:
10. Lightly rub shrimp with the glaze/sauce.
11. Place rice on plate, then top with the glazed shrimp.
12. Drizzle the sauce over plate.
13. Garnish the shrimp with green onions and sesame seeds.
14. Serve hot.