Shrimp Fried Rice

Instructions

1. Prepare the rice
   If using freshly cooked rice, spread it on a baking sheet and let it cool completely. For best results, use day-old refrigerated rice as it has less moisture and will fry better without clumping.
2. Cook the shrimp
   Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the shrimp and cook for 1-2 minutes until they turn pink and are just cooked through. Remove the shrimp and set aside on a plate.
3. Prepare the eggs
   Add another tablespoon of oil to the wok. Pour in the beaten eggs and scramble until just set but still moist, about 30 seconds. Remove and set aside with the shrimp.
4. Sauté the aromatics
   Add the remaining oil to the wok. Add the diced onion and white parts of the green onions, cooking until softened, about 2 minutes. Add the garlic and cook for another 30 seconds until fragrant.
5. Combine all ingredients
   Add the cold rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2 minutes until the rice is heated through. Add the peas and carrots and continue stir-frying for another minute.
6. Season the dish
   Drizzle the soy sauce, oyster sauce, and sesame oil over the rice. Sprinkle with white pepper. Stir well to evenly distribute the seasonings throughout the rice.
7. Finish the fried rice
   Return the cooked shrimp and eggs to the wok. Gently fold everything together and cook for another minute until heated through. Taste and adjust seasonings if needed.
8. Serve
   Transfer to a serving dish and garnish with the green parts of the sliced green onions. Serve immediately while hot for the best flavor and texture.