Directions

1. Heat Wok to 425°F. A drop of water should sizzle on contact. Add peanut oil and swirl to coat.

2. Add shrimp and rice wine and stir-fry for 1-2 minutes or until shrimp just turns pink.
3. Transfer shrimp to a plate, set aside.
4. Add eggs, scallions, and sesame oil to Wok and stir-fry for 1 minute.
5. Add cabbage in and stir-fry for an additional 1-2 minutes.

6. Turn heat down to 375°F and add rice. Toss, mixing everything together.

7. Add shrimp back to Wok and mix. Cook for an additional 1-2 minutes until shrimp are all opaque.
8. Turn off heat and add the soy sauce, stirring in to incorporate. Season with sea salt and fresh ground pepper to taste.