Shrimp Fried Rice

Step 1Pat the shrimp dry and season with ¾ teaspoon salt and ½ teaspoon pepper. Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook until opaque and beginning to curl, about 2 minutes per side.

Step 2Remove the shrimp to a plate. Reduce the heat to medium, add the celery and carrot to the pan and cook, stirring frequently, until beginning to become tender, 2 to 3 minutes. Add the ginger, garlic and the white parts of the green onions and cook until beginning to soften, about 1 minute.

Step 3Add the rice to the skillet. Drizzle with the soy sauce and toss. Spread in an even layer and cook, stirring occasionally, until hot throughout and the rice starts to brown and crisp on the bottom, 5 to 7 minutes.

Step 4Reduce the heat to medium-low and push the fried rice to the edges of the pan to make an open well in the center. Add the remaining 1 tablespoon vegetable oil to the well, then pour in the eggs and sprinkle with the remaining ¼ teaspoon each salt and pepper. Let cook until the eggs just start to set around the edges, then stir the eggs in the center of the pan until cooked through, 1 to 2 minutes.

Step 5Stir the scrambled eggs into the fried rice, breaking up the eggs into bite-size pieces with a wooden spoon. Add the snow peas and return the shrimp to the pan. Drizzle with the sesame oil and cook, tossing occasionally, until all the ingredients are warmed through, 2 to 3 minutes. Top with the remaining green onions and serve with hot sauce.