Tyler Florence. Egg Fried Rice with Shrimp 6 T peanut oil 2 shallots, thinly sliced 1 (2 inch) piece of ginger, peeled and grated 1/2 small head of napa cabbage, core removed, finely sliced (you can you regular cabbage) 2 cloves garlic, minced 1/2 lb medium shrimp 3 large eggs 4 cups,cooked long grain white rice 1/2 C frozen peas, thawed in warm water 3 T soy sauce 1/4 bunch scallions, for garnish 1/2 C chopped peanuts, for garnish Heat 2 T of the peanut oil in a wok or large nonstick skillet over medium -high flame. Give the oil a minute to heat up, then add the shallots, ginger and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the skillet with a dry paper towel. Put the pan back on the heat and coat with 2 T of oil. Add the garlic and saute until fragrant. Add shrimp and cook for 2 or 3 minutes until pink. Set aside on platter with the veggies. Add remaining oil to skillet and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps. Return the sauteed vegetables and chicken to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garish with scallions and peanuts. **You can make this with chicken, just substitute it for the shrimp. Just cut the chicken into bite size pieces.