Step 1: Prepare the Ingredients : If using leftover rice, break up any clumps so the grains are loose. Pat shrimp dry with paper towels and season lightly with salt and pepper. Beat the eggs in a small bowl and set aside. Slice scallions and separate the white and green parts.

Step 2: Cook the Shrimp : Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side, until pink and opaque. Remove from the pan and set aside.

Step 3: Scramble the Eggs : Add another ½ tablespoon oil to the same pan. Pour in the beaten eggs and scramble gently until just set. Remove and keep aside with the shrimp.

Step 4: Sauté Aromatics and Vegetables : Add the remaining 1½ tablespoons oil to the pan. Add chopped onion and the white parts of scallions. Stir-fry for 1–2 minutes until fragrant. Add garlic, peas, and carrots (if using), and cook another minute.

Step 5: Add Rice and Seasonings : Add the cold rice to the pan. Break up clumps and stir-fry for 2–3 minutes to heat through. Drizzle in soy sauce, oyster sauce, and sesame oil. Mix well to coat every grain with flavor.

Step 6: Combine Everything : Return the shrimp and scrambled eggs to the pan. Toss everything together until evenly distributed. Add the green parts of scallions, and season with salt and white pepper to taste.

Step 7: Serve : Serve hot, garnished with extra scallions, sesame seeds, or a drizzle of chili oil if desired.