Spread the rice out and let it cool at room temperature to release excess moisture.
Tip.if you're short on time, you can speed this up by placing the rice in the fridge for a few minutes.

Finely chop the carrot and green onion, and thaw the shrimp if frozen.

Beat the eggs with a pinch of salt.

Measure out the soy sauce and oyster sauce ahead of time.
Tip.fried rice depends a lot on heat control and speed, so having everything prepped in advance makes a big difference.

Heat 1 to 2 T of oil in a wok over high heat until very hot, then add the eggs and fry them until lightly crisp.

Once the eggs are half-cooked, add the shrimp and stir-fry together.

When the shrimp is about halfway cooked, add the dried-out rice and break up the grains as you stir-fry.
Tip.if breaking up the rice is taking a while, turn off the heat briefly, finish breaking it up, then turn the heat back on and continue stir-frying.

Once the rice grains are loose and separated, add the carrot and green onion and stir-fry for about 2 more minutes.

Drizzle 1 T of soy sauce along the edge of the pan to let it caramelize slightly for extra aroma, then add 1 T of oyster sauce and stir-fry quickly.

Finish with white pepper to taste and mix everything together well.