One of those nights, fellas. >Buncha stuff been in the fridge too long >INTO THE WOK WITH IT. You might think the star of the champloo is the bag of wrong shrimp I bought or maybe the old side of rice that was never eaten from like 2 weeks ago but truth is, it's the seasoning! avocado, sesame, truffle oil into the wok minced garlic cloves and a habanero in to sizzle oyster sauce and ~1tbsp butter in crumble up some dried curry leaves in throw in the whole bag of wrong shrimp (too big and have the shells on) maggi notsoy seasoning in splash of worcester, scotch bonnet pepper sauce, small amount of classic stir fry sauce sprinkle on small amount of badia jerk powder and 5-spice powder sprinkle on sazon and savory salt mix n cook till shrimp are cooked mix in container of old, cooked white rice keep mixing n cooking beat 1 egg and mix it in till fully cooked transfer slop to dish and enjoy. Tastes like spicy and exotic street food you might find in the caribbean or the brown parts of Asia.

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