In a wok or large pan, turn on burner to medium/high heat and slowly heat to a high heat. Once the pan is hot, add 1 tablespoon of oil to wok or pan.
Add aromatics such as onion, ginger and garlic and fry just until the aroma hits your nose.About 1 minute. Do not burn garlic or otherwise it will have a bitter taste.
Place prepared shrimp(or other proteins as desired) into the pan. Stir fry shrimp until no longer translucent.If frying meats, cook until just golden brown moving your wok fast. Remove shrimp or other protein products from the pan and set aside.
If you are cleaning out the refrigerator, add any raw uncooked firm vegetables to the pan first. Stir fry for 1-2 minutes until vegetables are aldente. Keep your vegetables moving in the pan. However, we chose to use thawed and dried frozen mixed vegetables and quick cooking chopped snow peas. You do not need to stir fry these first as they are quick cooking. We will be adding these later in the recipe to keep them crisp.
Add your rice to the wok or pan and separate so that all rice pieces are coated with the oil and flavorings. Next, only if desired, add in Chinese pickles. (Totally optional but we love that little funky flavor it gives the fried rice. If you wanted to add XO sauce, we would add a tablespoon now.) Keep the contents in the pan moving
Add thawed previously frozen mixed vegetables that have been dried well and chopped snow peas and stir fry in the rice.
Move the rice to the center of your wok or pan. Add the soy sauce (tamari) around the exterior edges of the rice and leave it set for a few seconds until it evaporates. Then get that wok moving. Add salt, white pepper and sesame oil to taste. Keep the contents in the pan moving.
Add the cooked shrimp or proteins back into the wok or pan and toss.
Move your rice to the sides of the pan to create a well. Add the beaten egg to the well. Let the egg stand sit for just a second. Then, quickly stir the egg well until it starts to pull together. Now comes the fun part. Take your spatula and flip the rice over the egg mixture and really get that wok moving. Your goal is to have little thin strands of egg mixed in with your Hong Kong fried rice.
Add chopped green onions, give it a quick stir fry and enjoy hot.