Easy 30-Minute Shrimp Fried Rice

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• 4 1/2 cups cooked jasmine rice (cold, day-old, broken up)
  Ingredient note

  Source: 4 1/2 cups cooked jasmine rice (cold, day-old, broken up)
• 1 lb jumbo shrimp (peeled, deveined, rinsed, pat dried)
  Ingredient note

  Source: 1 lb jumbo shrimp (peeled, deveined, rinsed, pat dried)
• 1 each shallot (finely diced)
  Ingredient note

  Source: 1 shallot (finely diced)
• 3 each garlic cloves (minced)
  Ingredient note

  Source: 3 garlic cloves (minced)
• 1/2 cup carrot (small diced)
  Ingredient note

  Source: 1/2 cup carrot (small diced)
• 1/2 cup peas
  Ingredient note

  Source: 1/2 cup peas
• 3 each large eggs (beaten)
  Ingredient note

  Source: 3 large eggs (beaten)
• 4 tbsp + 1.5 tsp vegetable oil (or any neutral oil)
  Ingredient note

  Source: 4 tbsp vegetable oil (or any neutral oil); Source: 1.5 tsp vegetable oil (or any neutral oil)
• ½ each green onion (finely chopped)
  Ingredient note

  Source: ½ green onion (finely chopped)
• 1.5 tsp + 2 tbsp regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 1.5 tsp regular soy sauce (or light soy sauce); Source: 2 tbsp regular soy sauce (or light soy sauce)
• 1.5 tsp Shaoxing Cooking Wine (or dry sherry)
  Ingredient note

  Source: 1.5 tsp Shaoxing Cooking Wine (or dry sherry)
• 1.5 tsp cornstarch
  Ingredient note

  Source: 1.5 tsp cornstarch
• 1/2 tbsp dark soy sauce
  Ingredient note

  Source: 1/2 tbsp dark soy sauce
• 2 tsp sesame oil (toasted kind)
  Ingredient note

  Source: 2 tsp sesame oil (toasted kind)
• 1 tsp chicken bouillon powder
  Ingredient note

  Source: 1 tsp chicken bouillon powder
• 1/8 tsp white pepper
  Ingredient note

  Source: 1/8 tsp white pepper

1. In a large bowl, combine the shrimp with the listed marinade ingredients and marinate for 5-10 minutes. Set aside.
2. In a small bowl, combine the listed sauce ingredients. Set aside.
3. Heat 3 tablespoons (45 ml) vegetable oil in a large pan or wok over medium-high heat. Add the shrimp and cook until mostly pink with slightly translucent centers. Don't cook them through yet, as they'll finish cooking when added back later. Remove from the pan and set aside.
4. Add the garlic and shallots and sauté for 10 seconds, or until fragrant. Add the peas and carrots and stir-fry for 10 seconds. Push everything to one side of the pan, leaving an open space for the eggs.
5. Add the remaining vegetable oil to the open space, followed by the beaten eggs. Let the eggs set for 10 seconds, then scramble and break them into bite-sized pieces. Toss everything together.
6. Add the rice, breaking up any remaining clumps. Spread it evenly across the pan and let it toast undisturbed for about 10 seconds, then stir-fry.
7. Pour the sauce around the hot edges of the pan and let it sizzle for about 2 seconds to briefly toast the sauce before tossing it into the rice. Keep stir-frying until the rice is evenly coated and no sauce remains at the bottom of the pan.
8. Return the shrimp to the pan and stir-fry just until cooked through and evenly distributed. Remove from the heat and garnish with green onions. Serve immediately.