Ingredients

• 1 tbsp Hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp baking powder

Sauce for rice

• 2 tbsp hoisin sauce
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tbsp sesame oil

• 1 red pepper
• green onions
• 1 cup peas
• 2 eggs
• 1 inch ginger
• 3 cloves garlic
• 1 yellow onion
• rice
• shrimp
• salt
• butter
• sriracha sauce

Method

Preparing rice the night before

1. cook rice, spread it onto a sheet pan, and refrigerate uncovered for 24 hours

Preparing the marinade

1. put shrimp in a bowl and add hoisin sauce, oyster sauce, soy sauce, sesame oil, and baking powder, 1 tbsp each
2. mix with hands, cover, and refrigerate

Preparing the ingredients

1. chop the yellow onion into slices and set into a bowl
2. slice the red pepper and add it to the bowl
3. mince the garlic and ginger, then add them to a small bowl
4. crack the eggs into a bowl and whisk, then add a pinch of salt and mix again
5. chop the green onion

Grilling everything

1. turn up the outdoor grill to 350°F-375°F and spread oil all over
2. cook the shrimp and set it to the side
3. add the onion and pepper slices, add soy sauce, cook and stir, then set to side
4. scramble the eggs, cook, then set to the side
5. cook the garlic and the ginger for a coupe seconds, then set them to the side
6. melt butter and add the rice, letting it cook for a few minutes or until crispy
7. add the sauces, 2 tbsp of each, and mix and cook the rice until fully minced
8. chop the eggs and add it to the rice and mix it in
9. add the vegetables and mix
10. add the shrimp, the peas, and the green onions, then mix very well
11. put the rice on a large platter and drizzle with Sriracha sauce before you enjoy!