Ingredients:

• 78 g frozen peeled and deveined shrimp
• 1/2 tsp light soy sauce

Shrimp marinade:

1/2 tbsp Chinese cooking wine

1/2 tsp tapioca starch

1/4 tsp salt

1/8 white pepper

Egg mixture:

2 eggs with 1/8 tsp of salt

Additional ingredient:

1 cup ramen (75g)

1/2 cup cooked rice

2 stalks of scallions (chopped)

1/2 cup bean sprouts

Instructions:

1. Open cup ramen, put noodles into a Ziploc bag and crumble it into small pieces. Place the crumbled noodles back into the cup, add ½ of seasoning packet and dried ingredients
2. Defrost the shrimp, rinse with cold water, pat dry thoroughly with paper towels.  Peel and deveined the shrimp if needed. Cut shrimp into 1 inch chunks
3. Marinate shrimp with Chinese cooking wine, tapioca starch, salt and white pepper, set aside for 10 mins
4. Chop up scallions
5. Pour boiling water just enough to barely cover the noodles, set aside and let it cook according the time given by package instructions
6. Beat the eggs with salt
7. To oiled wok, add scallions, then add shrimp, cook until they change color. Add egg mixture and scramble it. Add light soy sauce, add cooked rice. Add bean sprouts, and cooked ramen.
8. Stir everything until the fried rice is evenly mixed
9. Optional: add a dash of sesame oil on the bottom of the cup.
10. Then place fried rice back into the cup, flip it upside down and onto a plate