Cold, day-old rice is not a suggestion — it is the single most important factor in achieving proper fried rice texture, and no technique can substitute for it. Freshly cooked rice contains too much residual moisture: when it hits a hot wok, instead of frying and developing individual, slightly crisp grains, it steams in its own water and produces a sticky, clumped, gummy result that no amount of high heat can rescue. The refrigerator overnight transforms the texture completely — the grains firm up as their starch retrogrades, individual grains separate easily, and the drier surface allows them to fry rather than steam. Remove the cold rice from the refrigerator and break up any compacted clumps thoroughly with your hands before cooking — clumps that reach the wok intact will not break apart evenly during stir-frying and create uneven texture throughout the dish. If day-old rice is genuinely unavailable, spread freshly cooked rice in a single layer on a baking sheet and refrigerate uncovered for a minimum of 2–3 hours to dry the surface — an imperfect but workable approximation. Pat the shrimp completely dry on all surfaces with paper towels — surface moisture on shrimp causes them to steam rather than sear in the wok, preventing the caramelised exterior that gives them flavor and texture in the finished dish. Season lightly with white pepper. Beat the eggs in a small bowl, season with a pinch of white pepper, and set aside. Prepare and organise all remaining ingredients before turning on the heat — this dish moves extremely quickly and requires everything within arm's reach.

Place a large wok or the heaviest, largest skillet you own over the highest heat your stove can produce. Allow it to heat for a full 2–3 minutes — the pan must be genuinely smoking hot before any oil or food is added. This is not hyperbole: wok hei, the slightly smoky, charred quality that defines restaurant-quality fried rice and is notoriously difficult to replicate at home, is a direct product of extreme heat applied to food in a well-seasoned wok. A home stove cannot match the BTU output of a restaurant wok burner, but maximising the heat and ensuring the pan is fully preheated closes much of the gap. Add 15ml of vegetable oil and swirl immediately to coat. Add the seasoned shrimp in a single layer — do not pile or overlap. Leave undisturbed for exactly 90 seconds, then flip each shrimp individually and cook for a further 60–90 seconds until just cooked through and uniformly pink with a lightly caramelised edge. The shrimp should be cooked to the minimum point — they will return to the wok at the end and carry-over heat will finish them. Overcooked shrimp at this stage will become rubbery in the final dish. Transfer to a clean plate and set aside.

Without washing the wok, return it to high heat. Add another 15ml of vegetable oil and allow it to heat for 30 seconds. Pour in the beaten eggs and leave them completely undisturbed for 15 seconds — the high heat will immediately set a thin layer around the edges and bottom. Using a flexible spatula, begin scrambling with large, slow folding strokes, pulling the set egg from the edges toward the centre. The goal is large, soft, barely-set curds — remove the eggs when they are still visibly wet and underdone. Eggs scrambled in a wok continue cooking from residual heat after removal, and overcooked dry scrambled egg in fried rice has an unpleasant texture compared to the soft, custardy curds produced by pulling them early. Transfer to the plate with the shrimp.

Return the wok to high heat and add another 15ml of vegetable oil. Add the diced carrots and stir-fry constantly for 2 minutes — they need the longest cooking time of any vegetable in this recipe to soften slightly while retaining their bite. Add the minced garlic and ginger together and stir-fry for exactly 30 seconds, pressing them into the hot surface of the wok. This 30-second window is critical and unforgiving: garlic and ginger in a screaming-hot wok go from raw to perfectly fragrant to burnt very quickly. Keep everything moving continuously during these 30 seconds. Add the frozen peas directly from the freezer — they require only 1 minute to thaw and heat through and their residual cold temperature actually helps momentarily temper the wok before the rice goes in, which prevents the rice from burning on first contact.

Add all the cold rice to the wok at once and immediately begin breaking up any remaining clumps with the spatula. Spread the rice across the entire wok surface and press it down firmly with the spatula for 20–30 seconds, then toss and spread again. This press-and-toss cycle creates direct contact between the rice grains and the hot wok surface, which is what develops the slight individual crispness and the toasted, slightly charred character that defines proper fried rice. Continue stir-frying vigorously for 3–4 minutes total. The rice is ready to sauce when it looks dry, slightly translucent at the edges of each grain, and you can hear it beginning to crackle faintly. Pour the soy sauce, oyster sauce, and sesame oil around the perimeter of the wok rather than directly over the rice — adding sauces to the hot wok surface rather than the food creates a brief moment of intense heat that slightly caramelises the sauces before they coat the rice, adding depth that pouring directly over the rice cannot produce. Toss everything vigorously for 1 minute until every grain is evenly and uniformly coated.

Return the shrimp and scrambled eggs to the wok. Add the sliced scallions. Toss everything together for 1–2 minutes until the shrimp are heated through and the eggs and scallions are evenly distributed throughout the rice. Taste and adjust: more soy sauce if it needs salt and savory depth, more white pepper if it needs heat and aromatic warmth. White pepper is the authentic seasoning for Chinese-style fried rice — its earthy, fermented heat is completely different from black pepper and is the specific flavor that makes fried rice taste correct. Do not substitute black pepper. Serve immediately in bowls, garnished generously with sliced scallions and an optional scatter of sesame seeds.