Spicy Garlic Shrimp Fried Rice

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Pat 1¼ pounds shrimp completely dry with paper towels and season with ¼ teaspoon kosher salt and ¼ teaspoon white pepper. 3 min
2. Peel and mince 6 garlic cloves and grate 1 teaspoon fresh ginger. 4 min
3. Lightly beat 3 eggs in a small bowl and stir together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sambal oelek, and 1 teaspoon red chili flakes in a separate small bowl. 3 min
4. Break up 4 cups cold day-old jasmine rice with your hands so there are no large clumps. 2 min
5. Timing-sensitive step. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until smoking, add the shrimp in a single layer, and sear 1–2 minutes per side until just pink and opaque, then transfer to a plate. 4 min
6. Timing-sensitive step. Add 1 tablespoon vegetable oil to the wok, add the garlic and ginger, and stir-fry 30 seconds until fragrant.
7. Timing-sensitive step. Add the remaining 1 tablespoon vegetable oil and the cold rice, pressing it against the wok and tossing every 30 seconds, and stir-fry 3–4 minutes until the rice is heated through and beginning to crisp. 4 min
8. Timing-sensitive step. Push the rice to the sides of the wok, pour the beaten eggs into the center, and scramble 1 minute until just set, then fold into the rice. 2 min
9. Timing-sensitive step. Pour the soy-oyster-sambal sauce over the rice, add the thawed ¾ cup peas and the scallion whites, and toss everything together over high heat for 1–2 minutes. 2 min
10. Timing-sensitive step. Return the shrimp to the wok, drizzle with 1 tablespoon sesame oil, toss to combine, and cook 30 seconds until the shrimp are warmed through.
11. Divide among 4 bowls and top with the scallion greens. 2 min