• Gather and Prepare All Ingredients: Before you start cooking, make sure everything is ready to go. Stir-frying moves quickly, so it’s best to chop, measure, and set aside all your ingredients ahead of time. This includes:

  1. Beating the eggs with a pinch of salt and pepper,

  2. Chopping the onion and green onions,

  3. Peeling and deveining the shrimp, and

  4. Breaking up the cold, day-old rice so it’s easier to stir-fry.
  

Cook the shrimp

• Heat 1 tablespoon of oil in a large pan or wok over high heat. Add the shrimp in a single layer and season lightly with salt and pepper.
  
• Cook for about 1 minute per side, or until they turn pink and opaque. Remove the shrimp and set them aside on a plate.
  

Scramble the eggs

• If needed, add about ½ tablespoon more oil to the pan. Pour in the beaten eggs and gently stir.
  
• Scramble until just cooked through, then remove and set aside with the shrimp.
  

Cook the onion

• Add another splash of oil if the pan is dry, then toss in the chopped onion.
  
• Season with a bit of salt and pepper. Cook over medium heat for 2–3 minutes, until soft and slightly golden.
  

Add the rice

• Add the cold rice to the pan. Break up any clumps with a spatula. Spread the rice out and gently press it down to help it crisp up.
  
• Let it cook undisturbed for 1–2 minutes, then stir and repeat once more.
  

Bring It All Together

• Return the cooked shrimp and eggs to the pan.
  
• Pour the soy sauce around the edges of the pan, letting it sizzle and caramelize for a few seconds. Stir everything together to coat the rice evenly.
  

Finish and Serve

• Sprinkle in the green onions and drizzle with sesame oil.
  
• Give everything a final toss so the flavors are well mixed. Serve hot and enjoy!