Ingredients:

  • cups Day-old Cooked White Rice (chilled)
  • lb Large Shrimp, peeled and deveined
  • Tbsp Neutral Cooking Oil (divided)
  • cloves Garlic, minced
  • Tbsp Ginger, grated
  • Red Thai Chilies, finely sliced (adjust to taste)
  • Large Eggs, lightly beaten
  • cup Frozen Peas and Diced Carrots (mixed)
  • stalks Scallions (Green Onions), sliced (whites and greens separated)
  • Tbsp Soy Sauce (Low Sodium)
  • Tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • tsp Gochujang (Korean Chili Paste) or Chili Garlic Sauce
  • tsp Sesame Oil (Toasted)
  • tsp Fresh Lime Juice
  • /4 tsp Ground White Pepper

Instructions:

  1. Whisk the Soy Sauce, Oyster Sauce, Gochujang, Lime Juice, and White Pepper in a small bowl; set the spicy sauce aside. Roughly chop the scallion whites from the greens.
  2. Heat 1 Tbsp oil in the wok over high heat until shimmering. Add shrimp and a pinch of salt. Cook quickly (1-2 minutes per side) until pink. Remove shrimp immediately and set aside.
  3. Add the remaining 1 Tbsp of oil to the hot wok. Pour in the beaten eggs. Let them set for 15 seconds, then scramble quickly until just cooked. Remove eggs and set aside with the shrimp.
  4. Add the final 1 Tbsp of oil. Lower the heat slightly to medium-high. Add the minced garlic, grated ginger, sliced chilies, and the white parts of the scallions. Stir-fry rapidly for 30 seconds until fragrant.
  5. Increase heat back to high. Add the cold, day-old rice. Use your spatula to break up any clumps. Toss and stir-fry continuously for 3–4 minutes until the rice starts to look slightly toasted and dry.
  6. Push the rice to one side of the wok. Add the peas and carrots to the cleared space and sauté for 1 minute. Mix everything together. Pour the reserved spicy sauce mixture over the rice and toss aggressively to coat every grain evenly.
  7. Return the cooked shrimp and scrambled eggs to the wok. Toss everything through for one final minute to heat through.
  8. Remove the wok from the heat. Drizzle with toasted sesame oil and stir in the green parts of the scallions. Serve the Spicy Shrimp Fried Rice immediately.