3 ½ tbsp. low-sodium soy sauce
2 ½ tbsp. sake
2 tbsp. water
1 ½ tsp. dark sesame oil
¼ tsp. salt
¼ tsp. fresh ground black pepper


2 tbsp. vegetable oil
1 large egg (lightly beaten)
1 cup finely chopped spring onion
2 tsp minced fresh ginger
8 oz. chopped cooked shrimp
4 ½ cups cooked basmati rice

Peanuts and lime wedges for garnish



Combine all sauce ingredients into a small bowl, stirring with a whisk.


Heat vegetable oil in a wok over a high heat.

Add egg and stir-fry until scrambled.

Add onions and ginger; stir-fry for a minute and then add shrimp and rice. Stir-fry for approx. 3 minutes or until thoroughly heated.

Mix well with sauce and serve.

Products Used

Home Made Traditional Stoneware 29cm Mixing Bowl
Kitchen Craft Stainless Steel 20cm Magic Whisk
World of Flavours Oriental Carbon Steel 20cm Non-Stick Wok
Colourworks Silicone Spoon Spatula
Master Class Deluxe Stainless Steel 6-Piece Measuring Spoon Set
Kitchen Craft Stainless Steel 4 Piece Measuring Cup Set
Kitchen Craft Oval Handled Professional Stainless Steel Curved Grater