Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 1 tbsp avocado oil
  • 4 cups chilled day-old jasmine rice
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots, thawed
  • 3 green onions, sliced (whites and greens separated)
  • 2 cloves garlic, minced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp ginger, freshly grated

Instructions:

  1. Heat a wok or large carbon steel skillet over high heat until a drop of water evaporates instantly. Add 1 tablespoon of high-smoke point oil.
  2. Season shrimp with salt and white pepper. Add to the wok in a single layer and sear for 2 minutes until opaque and pink with golden edges. Remove shrimp from the pan and set aside.
  3. Add a small splash of oil if needed. Pour in the lightly beaten eggs and scramble quickly for 30 seconds until just set but still soft. Remove and set aside with the shrimp.
  4. Add the white parts of the green onions, minced garlic, grated ginger, and the peas and carrots to the wok. Stir-fry for 3 minutes until the rice starts to sizzle and pop.
  5. Add the chilled rice to the wok. Use a spatula to break up any clumps. Stir-fry for 2 minutes, allowing the grains to toast and absorb the residual oil.
  6. Drizzle the soy sauce, oyster sauce, and toasted sesame oil over the rice. Toss continuously for 2 minutes to coat every grain evenly.
  7. Return the cooked shrimp and eggs to the wok. Toss until everything is steaming and coated in glaze. Garnish with the green parts of the green onions and serve immediately.