SHRIMP FRIED RICE

¼ cup olive oil, plus more as needed

1 pound peeled and deveined medium shrimp, thawed if frozen Salt

½ teaspoon garlic powder 1 medium onion, diced

1 ½ cups frozen mixed vegetables (any mix of carrots, peas, corn and green beans)

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

¼ cup soy sauce, or to taste 2 tablespoons unsalted butter 4 large eggs

Yum yum sauce, for serving (see accompanying recipe)

Instructions: Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and 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, 2-4 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 onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1-2 minutes. Add the rice and soy sauce, and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan,

5-7 minutes. Taste and adjust the seasoning with more soy sauce as needed.

Move the rice to one side of the pan, lower the heat to medium, and 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 but are still tender, 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 it can continue to crisp in the pan’s residual heat. (If you haven’t already made the yum yum sauce, this is the perfect time to do it.)

Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.

Makes 4-6 servings