Start by heating your wok over high heat until it shimmers. Add a tablespoon of oil and swirl to coat the surface, then quickly add the peeled and deveined shrimp in a single layer. Let them cook undisturbed for about 1 minute until they turn pink and develop a slight caramelization, then flip and cook for another 30 seconds. Remove the shrimp and set aside.
In the same wok, add another tablespoon of oil if needed. Toss in the minced garlic and stir-fry for about 15 seconds until fragrant and golden—this fills your kitchen with a savory aroma. Then, add the cold, dry rice, spreading it out evenly, and fry for 2-3 minutes, stirring occasionally, until the rice looks slightly crispy and opaque.
Return the cooked shrimp to the wok, then drizzle the soy sauce evenly over the rice. Toss everything together thoroughly, allowing the rice to absorb the soy and become glossy. Continue stir-frying for another 1-2 minutes until everything is hot and fragrant.
Push the rice and shrimp mixture to one side of the wok. Pour the beaten eggs into the cleared space and scramble gently for about 30 seconds until they start to set, then fold into the rice mixture. Cook for another 30 seconds until the eggs are just cooked through and evenly distributed.
Add the sliced green onions and toss everything together once more. Turn off the heat and let the fried rice rest for a minute to let flavors meld. Finish by serving immediately, garnished with extra green onions if desired, and enjoy the smoky, savory, and tender bites.
