Shrimp Fried Rice

If using fresh shrimp, ensure they are peeled, deveined, and pat dry with paper towels. Mince garlic and ginger, dice onion and carrot into small, even pieces, and slice green onion (separating white and light green parts from dark green tops). Have all ingredients measured and ready.

In a small bowl, whisk together soy sauce and sesame oil; set aside.

Heat 1 tbsp oil in a large wok or skillet over high heat until shimmering. Add shrimp and cook until pink and cooked through, about 2–3 minutes per side. Transfer to a plate.

Add remaining 2 tbsp oil to the wok. Stir in onion, garlic, ginger, and white/light green parts of green onion; cook for 1–2 minutes until fragrant.

If using beaten eggs, push aromatics to the side, pour eggs into the center, and scramble until just cooked; break into small pieces and mix with aromatics. If omitting eggs, skip this step.

Add cooked rice, breaking up any clumps with the back of your spoon. Stir-fry for 2–3 minutes, tossing constantly to coat evenly and warm through.

Stir in carrot and peas; cook for 1–2 minutes until vegetables are heated through.

Return shrimp to the wok, then pour in soy-sesame mixture and white pepper. Toss everything together for 30 seconds until evenly coated and hot.

Transfer to serving bowls or plates. Garnish with dark green parts of sliced green onion and sesame seeds. Serve immediately.