Shrimp Fried Rice

Ingredients

• 8 ounces small raw shrimp, shelled and deveined
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/2 teaspoon cornstarch
• 3 tablespoons peanut oil, canola oil, or rice bran oil
• 3 eggs, beaten
• 2 stalks green onion, minced
• 4 cups leftover rice, grains separated well
• 3/4 cup frozen peas and carrots, defrosted
• 1 tablespoon soy sauce, plus more to taste
• 1 teaspoon dark toasted sesame oil

Directions

1. Put the shrimp in a medium bowl, dust them with the salt, pepper, and cornstarch, and toss until evenly coated. Leave the bowl at room temperature for 10 minutes. Set a large wok or sauté pan over high heat; seasoned cast iron or hard anodized aluminum is a good choice because it can handle the heat and is fairly nonstick.
2. Once the pan is ripping hot, where a drop of water snaps and hisses right away, add 1 tablespoon of the cooking oil and tilt the pan so the surface is coated.
3. Add the shrimp and quickly spread them into a single layer. Let them cook undisturbed for 30 seconds.
4. Turn the shrimp and cook the second side for 30 seconds more, or until they are mostly cooked through. Do not take them all the way to fully cooked yet. Lift them out with a slotted spoon and move them to a bowl.
5. Put the pan back on the burner and reduce the heat to medium. If the pan looks dry, add a little more oil. Pour in the beaten eggs and stir briskly so they scramble as they cook.
6. While the eggs are still a little loose and not fully set, scrape them into the bowl with the shrimp.
7. Wipe out the pan or wok with paper towels, then set it back on the burner. Turn the heat to high, and once the pan is hot, add the remaining 1 tablespoon or 2 tablespoons of oil. When the oil is shimmering and nearly smoking, add the green onions and sauté for 15 seconds.
8. Add the leftover cooked rice and stir it together with the green onions.
9. Spread the rice and onion mixture across the pan and leave it alone so it can fry. You should hear that good sizzle. Cook for about 1 to 2 minutes.
10. With a spatula, flip sections of the rice over, then spread it out across the pan again. Let it cook for 1 minute longer.
11. Drizzle the soy sauce over the rice and stir to work it through.
12. Add the carrots, peas, shrimp, eggs, and sesame oil, and stir until everything is well combined.
13. Keep cooking until the whole pan is sizzling hot. Taste and add more soy sauce if you want it.