Shrimp Fried Rice

Prep your rice

Day-old refrigerated rice is ideal here — the dried-out grains fry up separately and get nicely crisp rather than clumping together. If cooking fresh, spread the hot rice on a baking sheet and let it cool for at least 20 minutes before using.

Sear the shrimp

Heat 1 tbsp of the vegetable oil in a wok or large skillet over high heat until shimmering. Add the shrimp in a single layer and cook for 1–2 minutes per side, just until pink and curled. Season with a pinch of white pepper, then transfer to a plate and set aside.

Stir-fry the aromatics and vegetables

Add the remaining 1 tbsp oil to the pan. Add the garlic and carrot and stir-fry for 2 minutes until the carrot begins to soften and the garlic is fragrant. Add the peas and toss for another 30 seconds.

Fry the rice

Add the chilled rice and break up any clumps with your spatula. Spread it across the pan and press it down slightly, letting it sit undisturbed for 30–60 seconds to develop a little colour and crispness on the bottom. Toss and repeat once or twice, stir-frying for 3–4 minutes total until the rice is hot throughout. Drizzle over the soy sauce and toss well to coat evenly.

Scramble the eggs

Push the rice to one side of the pan. Pour the beaten eggs into the empty space and scramble gently over the heat until just set but still slightly glossy, about 30–45 seconds. Fold the soft egg through the rice before it fully firms up.

Finish and serve

Return the seared shrimp to the pan along with most of the spring onion and the sesame oil. Toss everything together for 30 seconds until heated through. Serve immediately, topped with the remaining spring onion.