Place 1 teaspoon oil in a wok or large skillet over high heat swirling to coat. Add the egg tilting the wok, so it makes a thin, crepe-like layer. Cook until set, about 1 minute. Remove the egg and roughly chop.

Add 1 tablespoon oil to the wok. Season the shrimp with salt and pepper. Arrange the shrimp in a single layer in the wok. Cook without moving for 1 minute. Flip the shrimp and continue cooking for 2 minutes until pink and opaque. Remove the shrimp and set aside.

Add the remaining oil to the wok. Stir-fry the ginger, garlic and white parts of the scallions until fragrant, about 30 seconds. Add the vegetables and sauté for 4-5 minutes until the vegetables are cooked through. Stir in the rice and soy sauce, letting it bubble. Fold in the shrimp, eggs and the green parts of the scallions.

Tofu Variation:1-14 ounce package extra-firm tofu

Place 1 teaspoon oil in a wok or large skillet over high heat swirling to coat. Add the egg tilting the wok, so it makes a thin, crepe-like layer. Cook until set, about 1 minute. Remove the egg and roughly chop.

Pat the tofu with a paper towel. Wrap with a dry paper towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes. Season with salt and pepper.

Heat the oil in a wok over high heat. Add the tofu and cook until browned, about 2 minutes per side. Remove the tofu and set aside.

Add the remaining oil to the wok. Stir-fry the ginger, garlic and white parts of the scallions until fragrant, about 30 seconds. Add the vegetables and sauté for 4-5 minutes until the vegetables are cooked through. Stir in the rice and soy sauce, letting it bubble. Fold in the tofu, eggs and the green parts of the scallions.