- 1/4 cup plus 1 teaspoon vegetable oil
- 2 large eggs, beaten
- 12 large shrimp (about 12 ounces), peeled and deveined, tails on
- Coarse salt and freshly ground pepper
- 3 tablespoons finely chopped lemongrass (yellow and pale green parts only)
- 3 tablespoons minced garlic (about 4 large cloves)
- 2 tablespoons minced fresh ginger (from one 2-inch piece)
- 1/2 teaspoon finely chopped Thai chile
- 12 shiitake mushroom caps, sliced 1/2 inch thick (1 1/2 cups)
- 1 cup snow peas, trimmed
- 4 cups day-old cooked long-grain rice, preferably jasmine (from 1 1/3 cups dry)
- 3 tablespoons soy sauce
- 5 scallions, white and pale-green parts only, sliced crosswise (1/3 cup)
- Lime wedges, for squeezing
- Garnish: scallions, thinly sliced lengthwise
- Heat 1 teaspoon oil in a wok over medium-high heat; swirl to coat. Scramble eggs, stirring constantly, about 30 seconds; transfer to a plate.
- Season shrimp with salt and pepper. Add 1 tablespoon oil to wok, and heat until shimmering. Cook shrimp, tossing occasionally, until seared, 1 to 2 minutes; transfer to a plate.
- Add remaining 3 tablespoons oil, the lemongrass, garlic, ginger, and chile. Cook, tossing, for 1 minute. Add mushrooms, and cook for 2 minutes. Add shrimp, and cook through, 1 to 2 minutes. Add peas, and cook until bright green but still crisp, about 1 minute. Stir in rice, and heat through. Add soy sauce, and stir to coat. Toss in scrambled eggs, breaking up any large clumps, and scallions. Season with salt and pepper. Squeeze limes over fried rice. Garnish with scallions.
The secret: Day-old rice. It's drier than freshly steamed rice, so it fries easily without sticking to the wok.