Thai Fried Rice with Egg and Shrimp

Ingredients

• 2 cups Cooked jasmine rice (cold, day-old preferred)
• 8 oz Shrimp, peeled and deveined
• 2 large Eggs
• 3 stalks Scallions, sliced
• 2 tbsp Neutral oil (for cooking)
• 2 cloves Garlic, minced(optional)
• 1 tbsp Fish sauce
• 1 tbsp Soy sauce
• 1 tsp Brown sugar(optional)
• 1/4 tsp Ground white pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Slice scallions; mince garlic if using. Pat shrimp dry and season lightly with white pepper if desired. Crack eggs into a bowl and whisk until smooth.

2. 2

   Cook (15 minutes): Heat a wok or large skillet over high heat with 1 tbsp oil. Scramble eggs quickly, then transfer to a plate.

3. 3

   Cook (15 minutes): Add remaining 1 tbsp oil. Stir-fry shrimp until pink and just cooked through, about 2–3 minutes. Add garlic (if using) for 30 seconds.

4. 4

   Cook (15 minutes): Add cold cooked rice and break up clumps. Stir-fry 3–5 minutes until hot and slightly dry.

5. 5

   Cook (15 minutes): Stir in fish sauce, soy sauce, and brown sugar (if using). Toss until evenly coated.

6. 6

   Cook (15 minutes): Return scrambled eggs to the wok. Toss to combine, then turn off heat and fold in most of the scallions. Serve immediately with remaining scallions on top.