Cantonese-Style Shrimp Omelet on Rice

Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 2 teaspoons toasted sesame oil
• 1 teaspoon white sugar
• 1 teaspoon unseasoned rice vinegar
• Ground white pepper
• 1 teaspoon cornstarch
• 6 large eggs
• 3 ½ - 4 cups hot, freshly cooked jasmine rice
• 2 tablespoons lard or neutral oil
• 8 ounces extra-large (21/25 per pound) or large (26/30 per pound) shrimp, peeled (tails removed), deveined and cut into bite-size pieces
• 2 ounces Chinese sausage (lap cheong), chopped (see headnote) or deli ham, chopped
• 4 scallions, thinly sliced
• Chili oil, to serve

Instructions

1. 1. Mix soy sauce, Shaoxing wine, sesame oil, vinegar, sugar and white pepper; whisk cornstarch with water, eggs and some sauce.
2. 2. Mound hot rice on a platter; heat lard and cook the shrimp and sausage or ham.
3. 3. Pour in the eggs and gently draw set edges toward the center until softly set.
4. 4. Slide the omelet over the rice, drizzle with the remaining sauce, add scallions and white pepper, and serve with chili oil.