Big, plump shrimp get seared until just curled and opaque, then set aside while garlic, ginger, and scallions hit the wok for a quick, fragrant stir-fry. Snow peas add crunch and color, eggs get scrambled right in, and day-old rice is tossed against the hot pan until every grain separates and crisps up. A bold, glossy sauce coats it all, with freshly cracked black pepper giving the dish its signature bite and warmth. The shrimp go back in for a final toss so everything finishes glossy, hot, and fully cooked through. It's a fast, take-out-style dinner that comes together in one pan, and it's a solid pick for a gluten free rotation. Finish with a scattering of scallion greens for a fresh, sharp bite on top.
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In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, sugar, and black pepper until the sugar dissolves. Set aside.
Pat the shrimp dry with paper towels and season lightly with salt.
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