Shrimp Fried Rice (蝦仁蛋炒飯)

A Facebook friend asked about this dish, We suggested an online recipe as a start, until we got a chance to try our hands on it.  Albeit a simple dish, the fried rice should be dry (not soggy), and the shrimps taste fresh.  As it turns out, the recipe below is the combination of two previous posts, Cantonese Yang Zhou Fried Rice (揚州炒飯) and Sautéd Crystal Shrimp (水晶蝦仁).

1. Cook your rice with slightly less water.  Or, store your cooked rice in the fridge overnight. Either way your rice will be a bit too dry to consume in any regular fashion, perfect for making fried rice. Set aside 4 cups.
2. Defrost a pound of frozen shrimp (shelled and deveined, medium size, available from almost any market).  Marinate for 2-3 hours with 1 Tbsp of rice cooking wine, 1 Tbsp of corn starch, 1/4 tsp of baking soda, and 1 Tbsp of veggie oil.  Note- Baking soda helps preserve the liquid inside the shrimps, and make the shrimp meat taste slightly crunchy.  Might consider use half of the shrimps here. And half for Sautéd Crystal Shrimp. 
3. Beat 3 eggs and add 1/4 tsp of salt into the egg fluid.
4. Mince 2-3 chunks of scallions.  
5. [Pre-cook shrimps] Add 2-3 Tbsp of vegetable oil into a flat bottom cooking pan.  Turn on high heat for a minute.  Pour in the marinated shrimps and stir till the shrimps are almost cooked, i.e., turning pale pink (but not bright pink), about 1-2 minutes.  Take out and set aside.
6. [Pre-cook scrambled eggs] Add 2-3 Tbsp of vegetable oil into the flat bottom cooking pan.  Turn on medium-to-low heat for a minute.  Pour in the egg fluid.  Turn the pan and let the egg fluid spread across the bottom of the pan as much as possible.  Let cook for 15 seconds.  Turn on high heat.  Stir and scramble the egg for a minute.  Take out and set aside.
7. [Fry the rice] Add 2-3 Tbsp of vegetable oil into a flat bottom cooking pan.  Turn on high heat for a minute.  Pour in half of the minced scallions prepared in Step 4.  Stir till fragrant.  Pour in the rice prepared in Step 1.  Stir and mix for 2-3 minutes.  Pour in the scrambled eggs.  Stir for another 2-3 minutes.  Now season to taste with salt and pepper (add 1/4 tsp of salt a time, and a pinch of black pepper, i.e., 1/8 tsp, a time).  At this point, the fried rice is ready. Note- No need to add any water, or soy sauce.  Keep the rice Dry!
8. Now, pour in the shrimps prepared in Step 5 (still cooking under high heat).  Stir and mix for another 1-2 minutes. Turn off heat. Add the other half of the minced scallions, stir and mix.  Here is a picture of the finished product.  Note- The rice shown here is half brown rice and half short-grained white rice.