Ginger Garlic Shrimp Fried Rice with Cabbage

Steps

1. Combine the rice and water in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes. Rest 5 minutes, then spread the rice on a tray and let it cool for 30 minutes so the grains dry out and fry crisply.
2. Meanwhile, make the sauce: stir together the soy sauce, oyster sauce, toasted sesame oil and black pepper in a small bowl and set aside.
3. Heat one third of the canola oil in a large skillet over medium-high heat. Add the shrimp and cook 1 to 2 minutes per side until pink and opaque; move them to a plate.
4. Pour the beaten egg into the hot skillet and scramble just until set, about 1 minute, cooking to 160°F (71°C); add it to the shrimp plate.
5. Add another third of the canola oil, then the mushrooms; cook undisturbed for 3 minutes until browned, then stir in the cabbage and cook 3 to 4 minutes until wilted with some charred edges. Push the vegetables to the sides.
6. Add the remaining third of the canola oil to the center of the skillet with the garlic, ginger and green onion whites; stir 30 seconds until fragrant.
7. Add the cooled rice and stir-fry 3 to 4 minutes, pressing it against the pan so some grains crisp.
8. Pour the sauce over the rice, return the shrimp and egg to the skillet, and toss 1 minute until hot. Scatter the green onion greens on top and serve.