Easy Shrimp Fried Rice

Instructions

1. In a small bowl, whisk together the low sodium soy sauce, toasted sesame oil, granulated sugar, and white pepper. Set it aside. Dice your yellow onion, mince the garlic, and grate your fresh ginger. Lightly beat your two eggs in a separate bowl. Take your cold, leftover rice out of the fridge and use your fingers to break up any massive clumps.
2. Heat one tablespoon of vegetable oil in your large skillet or wok over medium-high heat until it shimmers. Season the dried shrimp lightly with a pinch of kosher salt and black pepper. Place the shrimp in the hot skillet in a single layer. Let them sit completely undisturbed for one minute. Flip the shrimp and cook for one more minute until they just start to turn pink and curl into a loose 'C' shape. Quickly transfer the shrimp to a clean plate and set them aside.
3. Add one more tablespoon of oil to the skillet if it looks dry. Toss in the diced yellow onion and cook for about two minutes until it begins to soften and turn translucent. Add the minced garlic and grated ginger to the pan. Stir continuously for thirty seconds. Pour in the thawed peas and carrots blend, tossing everything together for another minute to warm them through.
4. Add the final tablespoon of vegetable oil to the skillet. Pour in the cold, broken-up jasmine rice. Use your spatula to toss the rice thoroughly with the vegetables, coating every grain in the fragrant oil. Press the rice down gently into a flat, even layer across the bottom of the pan. Let it sit completely undisturbed for one full minute. Toss the rice again, scraping up the crispy bits from the bottom, and repeat the pressing step one more time.
5. Use your spatula to push all the rice and vegetables to one side of the skillet, creating a large, empty space on the other side. Pour the lightly beaten eggs directly onto the empty side of the hot pan. Let the eggs set for just a few seconds, then use your spatula to gently scramble them. Once the eggs are mostly cooked but still slightly soft, vigorously fold them into the waiting mountain of rice.
6. Give your pre-mixed sauce one final stir to ensure the sugar is fully dissolved. Drizzle the sauce evenly over the top of the rice. Add the cooked shrimp, along with any juices that pooled on the plate, right back into the skillet. Toss everything together aggressively for about two minutes. Ensure every grain of rice takes on an even brown color and the shrimp are warmed through.
7. Turn off the heat completely. Sprinkle the thinly sliced green onions over the top of the skillet. Give the pan one final, gentle toss to fold the raw onions into the hot grains. Spoon hearty portions into wide bowls and serve immediately.