6scallions, chopped, white and green parts separated
1 very large or 2 small eggs, lightly beaten
Thin or thick soy sauce
Leave the cooked rice, covered, for 4—5 hours or overnight. Loosen the grains, breaking up lumps just before use.
Blanch the peas in a pot of salted water for 2-3 minutes. Drain well. If frozen cooked shrimp are used, defrost and then pat dry.
Heat the wok over a high heat until smoke rises. Add 1½tablespoons of the oil and swirl it around. Add the garlic, which will sizzle, taking on color. Add the shrimp, season with ½teaspoon of salt and stir rapidly for 30-60 seconds, until hot, in order to incorporate the oil and fragrance. Do not overcook them lest they become tough and chewy. Remove to a dish and keep warm nearby. Wipe dry the wok.
Reheat the wok over a high heat until smoke rises. Add the remaining 3½tablespoons oil and swirl it around. Add the white scallions and stir a few times. Pour in the egg and let it set at the bottom for a few seconds while the surface is still runny. Add the well-loosened rice and, going to the bottom of the wok with the wok scoop or metal spatula, flip and turn rapidly for 2-3 minutes, or until the rice is thoroughly hot. Add the remaining ½teaspoon salt and the peas, continuing to stir until piping hot again. Return the shrimp to the wok, add the green scallions, and stir to mix. Transfer to a serving bowl or dish and serve immediately. Thin or thick soy sauce can be added at the table to suit individual taste.