Plump shrimp, fluffy scrambled eggs, and cold day-old rice come together in a hot wok for that essential toasted, separate-grain texture you want from a great fried rice. Garlic, fresh ginger, and scallion whites get sizzled until fragrant before the peas and carrots join in, then everything gets tossed with a savory, umami-packed sauce that clings to every grain. A finishing hit of sesame oil and a sprinkle of white pepper round out the flavor, while fresh scallion greens add brightness right before serving. It’s a fast, satisfying weeknight dinner that comes together in one pan with minimal cleanup. This version is a smart pick for a gluten free table, delivering all the smoky, restaurant-style flavor of the original without any fuss.
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In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the neutral oil and swirl to coat. Add the shrimp in a single layer and cook undisturbed for 1 minute, then flip and cook for another 30–60 seconds, until the shrimp are pink, curled, and opaque throughout with no translucent gray at the center. Transfer to a plate and set aside.
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