shrimp fried rice

(adapted from Eric Kim)

Ingredients:

2 tablespoons vegetable oil, plus more as needed

½ pound peeled and deveined medium shrimp, thawed if frozen
¼ teaspoon garlic powder

½ medium onion, diced

¾ cups frozen mixed vegetables (any mix of carrots, peas, corn and green beans)

3 cups cooked jasmine or other long-grain white rice, preferably cold and day-old

2 tablespoons soy sauce, or to taste

1 tablespoon unsalted butter

2 large eggs

Directions:
Heat a large nonstick or cast-iron skillet over high.

Add the vegetables, oil and shrimp. Sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 3 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until the rice begins to crisp underneath, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
Slide the rice to one side of the pan, lower the heat to medium. Melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set, about 1 minute. Stir the soft scrambled eggs into the rice. Add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
Let the fried rice sit for a few minutes so that it can continue to crisp in the pan’s residual heat.
Serves 2-3