Shrimp Fried Rice

Ingredients

• 4 cups day‑old cooked white rice, chilled and fluffed

• 1 lb medium shrimp, peeled and deveined, patted dry

• 3 tbsp neutral oil (canola, avocado, or vegetable), divided

• 1/2 medium onion, finely diced

• 2–3 cloves garlic, minced

• 1 cup mixed vegetables (peas and carrots, fresh or frozen)

• 3 large eggs, beaten

• 3 tbsp soy sauce, or to taste

• 1 tsp fish sauce (optional, for extra umami)

• 1 tsp sesame oil

• 1–2 tbsp habaNANO seasoning (for the rice)

• Salt and black or white pepper, to taste

• 3–4 green onions, sliced (whites and greens separated)

• Extra habaNANO chili oil, for drizzling when serving

Instructions

1. Prep the rice and shrimp

• Break up cold, day‑old rice with your hands or a fork so the grains are separated and ready to fry; this helps you get a dry, non‑clumpy fried rice like restaurant versions.

• Season shrimp lightly with a pinch of salt and pepper.

2. Sear the shrimp

• Heat 1 tbsp oil in a large wok or wide skillet over medium‑high heat until hot.

• Add the shrimp in a single layer and cook 1–2 minutes per side, just until opaque and slightly browned. Remove and set aside; leave any oil in the pan.

3. Cook aromatics and veggies

• Add another 1 tbsp oil to the same pan if needed.

• Add diced onion and the white parts of green onions, and sauté 2–3 minutes until softened and fragrant.

• Add minced garlic and cook about 30 seconds until fragrant.

• Add mixed peas and carrots and stir‑fry 2–3 minutes until heated through and just tender.

4. Fry the rice with habaNANO chili oil drizzled over

• Push the veggies to one side and add the remaining 1 tbsp oil to the empty side.

• Add the rice and stir‑fry 2–3 minutes, pressing and tossing until the grains are hot, dry, and separated.

• Sprinkle 1–2 tbsp habaNANO seasoning over the rice and toss to coat evenly. Start with 1 tbsp for a mild batch; use 2 tbsp for spicier rice.

5. Add eggs

• Push rice and veggies to the sides to make a well in the center.

• Pour beaten eggs into the well and scramble just until mostly set, then quickly stir them into the rice so they coat the grains and form small pieces throughout.

• Drizzle soy sauce and fish sauce (if using) around the edges of the pan and toss everything so the rice absorbs it evenly.

• Add sesame oil and toss again. Taste and adjust with more soy sauce, salt, and pepper as needed.

6. Finish with shrimp and green onions

• Add the cooked shrimp back into the pan and toss with the rice for 1–2 minutes until heated through.

• Stir in the green onion tops and give the rice a final toss. Remove from heat.