1-First Step: Begin by ensuring your rice is properly prepared. Use 2 cups of cooked jasmine or long-grain rice that has been refrigerated overnight. Cold, day-old rice has less moisture, which prevents the fried rice from becoming mushy. If you don’t have day-old rice, you can cook fresh rice and spread it on a baking sheet to cool in the refrigerator for at least 2 hours. Meanwhile, peel and devein 1 lb of medium shrimp, then pat them dry with paper towels to remove excess moisture. Dice 1 small onion and mince 2 garlic cloves. Beat 2 eggs in a small bowl and set aside. Having all ingredients prepared and ready to add before you start cooking is essential for successful stir-frying.

2-Second Step: Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon of vegetable oil and swirl to coat the surface. Add the shrimp in a single layer and cook for 2-3 minutes, turning once, until they turn pink and opaque. Avoid overcrowding the pan, which causes the shrimp to steam rather than sear. Work in batches if necessary. Remove the shrimp from the pan and set aside on a plate. The high heat develops a nice sear on the shrimp, contributing to the final dish’s overall flavor and texture.

3-Third Step: Add the remaining tablespoon of vegetable oil to the hot wok. Reduce the heat slightly to medium-high and add the beaten eggs. Allow them to set for just a moment, then gently scramble them until barely cooked. Remove the eggs from the pan and set aside with the shrimp. Next, add the diced onion to the wok and stir-fry for 1-2 minutes until fragrant and slightly softened. Add the minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn it. Add 1 cup of frozen peas and carrots and continue stir-frying for another minute to thaw and heat through.

4-Fourth Step: Add the cold, day-old rice to the wok, breaking up any clumps with a spatula or your hands before adding. Increase the heat to high and stir-fry the rice for 2-3 minutes, allowing it to heat through and develop a slightly crispy texture. Push the rice to the sides of the wok, creating a well in the center. Return the cooked shrimp and scrambled eggs to the center of the wok. Pour 3 tablespoons of soy sauce and 1 tablespoon of oyster sauce over the ingredients. Drizzle with 1 teaspoon of sesame oil. Toss everything together thoroughly, ensuring the sauces coat all the ingredients evenly. Continue stir-frying for another 2-3 minutes until everything is heated through and well combined.

5-Final Step: Season the shrimp fried rice with salt and white pepper to taste. Remember that the soy sauce already contains salt, so taste before adding additional salt. Transfer to a serving platter or individual bowls. Garnish with chopped green onions for a pop of color and freshness. Serve immediately while hot for the best texture and flavor. For an authentic restaurant-style presentation, consider serving in small bowls and adding a few additional shrimp on top as a garnish. This recipe makes approximately 4 servings and comes together in just about 20 minutes from start to finish, making it perfect for a satisfying weeknight meal.