Prep the shrimp. Pat the shrimp dry with paper towels and season with a pinch of salt and pepper. Dry shrimp sear better and cook more evenly.

Break up the rice. If your rice is clumped, use clean hands or a fork to separate the grains. Loose grains mean better browning.

Mix your sauce. In a small bowl, combine soy sauce and oyster sauce. Taste and adjust. Keep sesame oil aside for finishing.

Heat the pan properly. Place a large skillet or wok over medium-high to high heat. When it’s hot, add 1 tablespoon oil and swirl to coat.

Cook the shrimp fast. Add shrimp in a single layer. Sear 1–2 minutes per side until just pink and opaque. Remove to a plate. Don’t overcook.

Scramble the eggs. Add a small splash of oil if needed. Pour in beaten eggs, stir gently, and cook until just set. Slide onto the plate with the shrimp.

Aromatics in. Add another tablespoon oil. Toss in garlic, ginger, and the white parts of the green onions. Stir-fry about 30 seconds until fragrant.

Veggies next. Add peas and carrots. Stir-fry 2–3 minutes until warmed and slightly tender. Keep the heat high for a light char.

Toast the rice. Add the rice, spreading it out to cover the pan. Let it sit undisturbed for 30–45 seconds, then stir. Repeat once or twice to let the rice dry and toast. This builds flavor and texture.

Sauce it. Pour the soy–oyster mix around the edges so it sizzles as it hits the pan. Toss until the rice is evenly coated and glossy.

Finish with shrimp and eggs. Return shrimp and eggs to the pan. Add the green onion tops. Drizzle with sesame oil and toss to combine. Taste and adjust seasoning with more soy, pepper, or a pinch of salt.

Serve hot. Add chili oil or red pepper flakes if you like heat. A quick squeeze of lime brightens everything up.