Ingredients:

Long Grained Rice 1 cup
Shrimps/Prawns 10-15(with tail fins-on)
Finely chopped vegetables(carrots and beans) fistful
Scrambled eggs 1-2
Strong Sesame 1/2 cup
Salt
Thick Soy Sauce few spoons(or as per taste)
Sugar 1 spoon(optional)
Dry Red Chili Flakes 1 spoon
Garlic 1 clove minced
Ginger 1″ inch size minced
Chinese 5 spice powder 1-2 spoons
Spring or Green Onions 1 bunch – chopped(to garnish)

For Chinese 5 Spice Powder – blend them to fine powder:

Cinnamon 1/2 stick
Cloves 3
Fennel Seeds 1/2 spoon
Star Anise 1
Szechuan Peppercorns – 1/2 spoon.

Method:

Either microwave or pressure cook rice along with salt and few spoons of oil.

Microwave: 1:3 , rice: water for 20 minutes on high.
Pressure cooker: 1 whistle sound over meium heat.

Now spread this rice over a tray and cool them down to room temperature. Let the rice be well separated and stiff + non greesy.

In a heavy bottomed, very wide iron skillet. Heat oil.

Add 5 spice powder and chili flakes. When they are aromatic….add minced garlic, ginger and soy sauce too. Stir-fry for few minutes. Let this thicken really well.

Further add sugar and let this come to bubbly stage. Now stir-in shrimps and stir-fry till it is done and also crisp.

Now stir-in rice without any lumps. Fry this rice over high heat vigously….let the soy and sesame oil coat really well.

Further add stir-fried veggies and scrambled eggs as well. Vigourously stir-fry over high heat.

When it is fragrant….add chopped white part of spring onion(green onion) Then remove from the stove and garnish with green onions.

Serve steaming hot with tomato sauce to go with it.