Shrimp Fried Rice

• 1 tablespoon fish sauce
• 2 teaspoons thin or light soy sauce
• 3/4 teaspoon cane sugar
• 3 tablespoons grape-seed oil
• 2 eggs, cracked into a small bowl
• 1/4 cup thinly sliced shallots
• 1 tablespoon minced garlic
• 5 medium-size dried shrimp (optional)
• 3 large shrimp, peeled, deveined, and sliced into bite-sized pieces (approximately 3 to 4 ounces)
• 2 cups cooked jasmine rice, preferably day-old (about ¾ cup dry rice)
• 1 green onion, whites and greens thinly sliced
• 2 tablespoons roughly chopped cilantro
• 1/2 lime, juiced

In a small bowl or ramekin, whisk together the fish sauce, thin soy sauce, and sugar. Set aside.

Heat a wok or large cast-iron pan over high heat. Add the grape-seed oil and swirl to coat the bottom of the pan. When the oil begins to smoke, slide in the eggs. Cook the eggs until all but the top and center white is set, about 20 seconds. Break the yolks with a silicone spatula and flip the eggs. Push them up the side of the wok or to the edge of the pan and immediately add the shallots, garlic, and dried shrimp (if using). Cook, making sure to stir constantly, until fragrant and the edges of the garlic and shallots begin to brown, about 30 seconds.

Add the raw shrimp and stir everything together, including the eggs. Stir-fry by constantly flipping and stirring until the shrimp are just barely cooked, about 30 seconds.

Add the rice and continue to stir-fry, making sure to break up the egg and any large clumps of rice as you do so. Do this for about 30 seconds. Add the fish sauce mixture and continue to stir-fry for another 30 seconds.

Spread out the rice in a fairly thin layer, covering as much of the wok or bottom of the pan as possible. Without disturbing the pan, let the rice toast for about 1 minute. Turn off the heat. Add the green onions, half of the cilantro, and the lime juice. Stir to incorporate. Transfer the fried rice to a serving plate or bowl and garnish with the remaining cilantro.