Heat the oil in a wok. Add the ginger, then stir-fry briefly until just coloured.
Add the shrimp and and cook for a further 3 mins. Pour in the beaten egg, let it set for a couple of secs, then break it up and stir well to scramble.
Add the cooked rice and stir-fry everything together for 10 mins. Add the sgarlic oil, callions/spring onions, rice wine and soy, then toss everything together well. Serve immediately.
2 tbsp sunflower oil
100g ginger, finely sliced
1 tbsp garlic infused oil
100g small peeled cooked shrimp
Bunch scallions/spring onions, greens only separated and sliced
3 eggs, beaten
600g cooked rice (300g/11oz uncooked)
50ml rice wine or dry sherry
50ml gluten free light soy sauce