Pat shrimp dry with paper towels. In a bowl combine 1 tbs soy sauce, 1 tsp rice wine, 1 tsp cornstarch and 1/4 tsp pepper. Add shrimp and toss to coat. Let sit 10–15 minutes while you prep other ingredients.

Rice & Eggs

Prepare rice

Break up any clumps in 4 cups of day-old chilled jasmine rice with your hands or a fork so grains are separated. Keep covered to prevent drying.

Scramble eggs

Heat 1 tsp oil in a large wok or a wide heavy skillet over medium-high heat. Whisk 2 eggs lightly and pour into the pan. Stir gently until just set but still tender, 30–45 seconds. Transfer eggs to a bowl and set aside.

Vegetables & Fruit

Stir-fry aromatics

Heat 1 tbs oil in the wok over high heat until shimmering. Add minced garlic and ginger and stir for 15–20 seconds until fragrant, taking care to not burn them.

Cook vegetables & pineapple

Add diced onion and carrot; stir-fry 2–3 minutes until onion softens. Add diced pineapple and cook 1–2 minutes to caramelize edges and release juices. Stir in thawed peas and cook another 30–45 seconds.

Shrimp & Finish

Cook shrimp

Push vegetables to the side of the wok. Add remaining 1 tbs oil and 1 tsp butter (if using) to the empty space. Add marinated shrimp in a single layer and sear 1–1.5 minutes per side until just opaque and cooked through. Mix shrimp with vegetables.

Combine rice and sauces

Raise heat to very high. Add the chilled rice to the wok in a single layer; let it sit undisturbed 20–30 seconds to slightly crisp, then stir. Pour 2 tbs soy sauce, 1 tbs oyster sauce, 1/2 tsp fish sauce, 1/2 tsp sesame oil, 1/2 tsp sugar, and a pinch (1/4 tsp) pepper over the rice. Toss vigorously so rice is evenly coated and ingredients are combined. If you like heat, add chili flakes or sriracha to taste.

Add eggs, scallions and finish

Return the scrambled eggs to the wok and fold them into the rice. Stir in 3 tbsp sliced scallions and 2 tbsp chopped cilantro (if using). Taste and adjust seasoning with a splash more soy or a pinch of salt if needed.

Serve immediately with lime wedges on the side to squeeze over individual portions.