Shrimp (7 Pcs) Recipe

Prep rice, shrimp and eggs

Break up the chilled cooked rice with your hands or a fork until loose and separate any clumps. Pat the 7 shrimp dry with paper towel, then toss them with cornstarch (1 tsp), a pinch of the salt (from the 0.5 tsp) and a few grinds of pepper to lightly coat — this helps create a slight sear. Beat the 2 eggs lightly in a small bowl and season with a small pinch of salt.

Heat a large wok or 12-inch skillet over high heat until very hot. Add 1.5 tbs of the vegetable oil and swirl to coat. Add the shrimp in a single layer and sear 1 to 1.5 minutes per side (depending on size) until opaque and just cooked through. Remove shrimp to a bowl and set aside.

Return the pan to high heat and add another 0.5 tbs vegetable oil (reserve remaining oil for vegetables). Pour in the beaten eggs, let sit 5–10 seconds, then scramble gently until just set but still moist. Transfer eggs to the bowl with the shrimp and set aside.

Add the remaining 1 tbs vegetable oil to the hot wok. Add the minced garlic and diced onion and stir-fry 30–45 seconds until fragrant and the onion starts to soften (do not let garlic burn).

Add the diced carrot and cook, stirring, 1–2 minutes until it begins to soften. Add the thawed peas and about half of the sliced scallions and stir-fry another 30–45 seconds until heated through.

Reduce heat to medium-high. Add the loosened rice to the wok, breaking up any remaining clumps with the back of your spatula. Toss and stir-fry the rice with the vegetables 1–2 minutes to heat through and to slightly toast the grains.

Stir together the soy sauce (2 tbs), oyster sauce (1 tbs), fish sauce (1 tsp, if using), and granulated sugar (1/2 tsp) briefly in a small bowl or pour directly over the rice in an even stream. Toss thoroughly so the sauces coat the rice evenly. Taste and add remaining salt (up to the listed 0.5 tsp total) and the ground pepper (0.25 tsp) as needed. Keep stirring for another 1–2 minutes so the rice absorbs the sauces.

Return the cooked shrimp and scrambled eggs to the wok. Toss gently to combine and reheat everything for 30–60 seconds. Finish by drizzling the sesame oil (1 tsp) over the rice and tossing to distribute.

Taste and adjust seasoning: add a squeeze of the lime wedge for brightness, extra soy or a pinch of salt if desired. Sprinkle the remaining sliced scallion over the fried rice and serve immediately with the lime wedge on the side.