2 cups cooked white rice, cooled and ideally a day old
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
Preheat a 10" nonstick skillet over medium-high heat. Add about one Tbsp of the oil and sauté the shrimp until just cooked through, about one minute per side. Set the shrimp aside on a plate.
Add a little more oil and cook the egg, scrambling as you go. As soon as the egg is just cooked, remove it to the same plate as the shrimp.
Add a little more oil to the skillet and sauté the carrots for a couple of minutes. Add the green onion (saving some for garnish), garlic, and crushed red pepper flakes until the vegetables start to become tender, about another two minutes. Add the rice, stir or toss everything together, and let the rice fry for a few minutes. Flip the rice in the pan and fry for a few more minutes.
Return the cooked shrimp and egg to the skillet and mix them in with the rice. Season with the soy sauce and sesame oil, adding more to taste if you like. Sprinkle more green onions on top and serve.
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