Korean Scallion Shrimp Fried Rice

Pat 180 g shrimp dry, then coat evenly with 1/4 tsp salt and 1/4 tsp black pepper.

Let it stand for only 5 minutes so the seasoning penetrates without making the shrimp too salty.

Slice 70 g scallion thinly, and loosen 2 cups cold cooked rice with your hands or a spatula before it hits the pan.

Beat 2 eggs just until combined so they scramble quickly later.

Preheat the pan over high heat for about 1 minute, then add 1.5 tbsp cooking oil.

Add the scallion and stir-fry for about 40 seconds, until the edges look lightly golden and smell aromatic.

Spread the shrimp in one layer and stir-fry over high heat for about 1 minute.

Set them aside when the outside changes color. This does not mean they are fully cooked; check the centers after returning them to the rice.

Pour the eggs into the same pan and stir for about 20 seconds, just until soft curds form.

Add the cold rice and press with a spatula while frying for 2 minutes, separating the grains.

Drizzle 1 tbsp soy sauce and 1 tsp oyster sauce around the hot edge of the pan and let them sizzle for about 10 seconds before mixing into the rice. Return the shrimp and toss to coat. Check that the thickest shrimp are firm and opaque to the center. Cook longer if any translucent flesh remains, then turn off the heat.