Shrimp Fried Rice

1. Cook 2 cups jasmine rice (measure 2/3 cup dry rice + 1 cup water) and chill until cold (best day-old).

2. Peel/devein 8–12 oz shrimp; pat dry; season with 1/4 tsp salt + 1/4 tsp pepper.

3. Dice 1/2 cup onion; mince 3 cloves garlic; mince 1–2 tsp ginger (optional); slice 2 green onions.

4. Measure sauces: 3 tbsp soy sauce, 1 tbsp oyster sauce (optional), 1 tsp sesame oil; measure 2–3 tbsp neutral oil for cooking.

5. Heat wok/skillet on high; add 1 tbsp oil; cook shrimp 1–2 min per side; remove to bowl.

6. Add 1 tsp oil; scramble 2 eggs until just set; push to side or remove.

7. Add 1 tbsp oil; stir-fry 1/2 cup onion + 3/4 cup peas/carrots 1–2 min.

8. Add garlic (3 cloves) + ginger (1–2 tsp) and cook ~20 seconds.

9. Add 2 cups cold rice; break up clumps; stir-fry 2–3 min until hot.

10. Add 3 tbsp soy sauce (+ 1 tbsp oyster sauce if using) around edge of pan; toss well 30–60 sec.

11. Add shrimp + eggs back in; toss 30–60 sec; turn off heat.

12. Finish with 1 tsp sesame oil + 2 sliced green onions; taste and adjust with extra soy sauce if needed.