Power of Heat

I am reminded when I made this last night as to the power of wok heat. I have gotten a bit sloppy in waiting for the right temperature before adding in my aromatic - namely, I've not waited for the oil to get hot enough. Last night because I got a phone call in the middle of making this dish, I had turned on the stove with the oil but had not chopped the green onion yet, I ended up getting the oil really hot. When I added the green onions pieces, a wonderful aroma permeated my kitchen and this dish. When I had this shrimp and egg fried rice, I could really taste the aromatic green onion. As it should be!