Fried rice with shrimp and egg white

Ingredients:

• 1.5 cups jasmine rice
• Half a cinnamon stick
• 450 g large shrimp, peeled, deveined and cut in half lengthwise
• 4 cm fresh ginger root, peeled and cut into thin strips (about 1/4 cup)
• 2 tbsp. l. dry sake
• 1 tbsp. l. rice vinegar
• 1/4 tsp red pepper flakes
• Cooking spray
• 2 large eggs
• Whites of 2 large eggs
• 1 cup snow peas, halved
• 2 carrots, thinly sliced ​​diagonally
• 2 cloves garlic, thinly sliced
• 1 small red onion, thinly sliced ​​into half rings
• 1 tbsp. vegetable oil
• 2 tablespoons lightly salted soy sauce
• 2 green onions, thinly sliced

Preparation:

1. Cook the rice according to package directions, adding a cinnamon stick to the water. Fluff the rice with a fork, discard the cinnamon stick, and set aside to cool.
2. In a medium bowl, combine the shrimp with half the ginger, 1 tablespoon sake, vinegar, and ground pepper. Let marinate for 10–15 minutes. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add the shrimp along with the marinade and cook, stirring, until opaque, 2 minutes. Transfer to a large plate and set aside.
3. Spray the same skillet with cooking spray and return it to medium-high heat. Lightly beat the eggs and egg whites and add them to the skillet. Cook until the eggs are set, breaking them up with a spatula, and transfer to the same plate as the shrimp.
4. Return the pan to medium-high heat, spray with cooking spray, and add the peas, carrots, garlic, onion, and remaining ginger. Cook, stirring, until crisp-tender, 5 minutes. Transfer to the plate with the shrimp and eggs.
5. Return the pan to medium-high heat and add vegetable oil. Add the cooled rice. Mix with oil and spread it into a thick layer. Fry without stirring until the bottom of the rice is golden brown and crispy. Stir the rice and spread it into a thick layer again. Repeat the process until the rice is well-fried and golden brown, stopping frying if the rice seems dry. Return the shrimp, eggs, and vegetables to the pan along with the remaining 1 tablespoon of sake and soy sauce and mix well. Remove from heat and garnish with chopped green onions.