Prep: 1. Beforehand, cook and chill rice. 2. Peel and de-vein shrimp if needed. 3. Grate ginger, dice onion, mince garlic. 4. Beat egg and set aside. 5. Make sure you have everything ready to go, this recipe goes quickly. Make: 1. In a wok or large skillet, heat 1-2 tablespoons oil over high heat. 2. Add beaten egg, cook and move to large empty bowl. 3. Add shrimp, cook until pink and move to bowl with egg. 4. Add onions (and extra oil if needed), saute then transfer to bowl. 5. Add oil if needed and add garlic and ginger to wok, then add rice. 6. Add in peas and soy sauce. 7. Add back what's in bowl (eggs, shrimp, onions) and mix together for last 1-2 minutes; season with salt/pepper to taste and serve.
This is from the wonderful Chanterelle "Staff Meals" cookbook which our friend Dag introduced us to - much easier than it might look with the long-ish ingredients list. When we first discovered it we made it once a week for a while. This dish it not hard; the key is to keep stirring, add oil as needed, and line up all your stuff in order next to the wok.