# What You Need:
→ Seafood
01 - 10 oz raw shrimp, peeled and deveined
→ Rice
02 - 4 cups cooked jasmine rice, preferably day-old and chilled
→ Vegetables
03 - 1 medium carrot, diced
04 - 1 small onion, finely chopped
05 - 3 spring onions, sliced
06 - 1/2 cup frozen peas, thawed
→ Aromatics & Sauces
07 - 4 cloves garlic, minced
08 - 2 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tsp sesame oil
11 - 1/2 tsp white pepper
12 - 2 tbsp vegetable oil
→ Optional Garnishes
13 - Extra sliced spring onions
14 - Lime wedges
# Steps:
01 - Pat the shrimp dry with paper towels and season lightly with a pinch of salt to enhance flavor.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink and just cooked through. Remove from pan and set aside.
03 - In the same wok, add remaining 1 tablespoon vegetable oil. Sauté onion, carrot, and garlic for 2-3 minutes until softened and fragrant.
04 - Add rice to wok, breaking up any clumps with a spatula. Stir-fry for 2 minutes until heated through and slightly crispy.
05 - Add soy sauce, oyster sauce, sesame oil, and white pepper. Toss well to coat the rice evenly with sauces.
06 - Stir in peas and most of the spring onions. Return shrimp to wok and fold gently to combine. Cook for 1-2 minutes until everything is hot. Taste and adjust seasoning if needed.
07 - Serve immediately, garnished with extra spring onions and lime wedges if desired.
