Step by step

Method

4 steps

1. 1

   Use 3 cups cold day-old rice (or spread fresh rice on a sheet pan and chill 30 minutes) — warm sticky rice turns to mush. Pat ¾ lb peeled shrimp dry and season lightly with salt and pepper.

2. 2

   Heat 1 tablespoon neutral oil in a large skillet or wok over high until it shimmers. Cook the shrimp 2 minutes, flipping once, until just pink; remove to a plate. Add the remaining 1 tablespoon oil; pour in 2 beaten eggs and scramble until just set, then push to the side.

3. 3

   Add 2 minced garlic cloves, 1 cup frozen peas and carrots, and the cold rice. Stir-fry 3–4 minutes, breaking up clumps with the spatula, until the rice is hot and the grains look separate. Return the shrimp.

4. 4

   Drizzle in 3 tablespoons soy sauce, 1 tablespoon oyster sauce if using, and 2 teaspoons sesame oil. Toss until every grain looks glossy. Stir in 3 sliced green onions, taste, and adjust salt/pepper. Serve hot. You want hot, separated rice grains with plump shrimp and savory soy gloss — not mushy clumped rice or pale steamed shrimp.