Prep the rice: If you haven’t already, cook rice ahead of time and chill it. Cold rice fries better and doesn’t clump. Break up any chunks with your hands before cooking.

Season the shrimp: Pat the shrimp dry. Toss with a pinch of salt, pepper, and a little lemon zest. Dry shrimp sear better and stay juicy.

Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter.

Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly browned. Remove to a plate. Don’t overcook.

Scramble the eggs: Add a touch more oil if needed. Crack in the eggs and scramble quickly until just set. Slide them onto the shrimp plate.

Sauté the aromatics: Add the remaining butter to the pan. Toss in the onion (or white parts of scallions) and cook 1–2 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Keep it from browning.

Cook the veggies: Stir in peas and carrots. Cook 2–3 minutes until warmed and tender-crisp.

Fry the rice: Add the cold rice. Spread it out and let it sit for 30–45 seconds to get a little color, then toss. Repeat a couple of times to heat through and get a slight toast.

Season: Pour in soy sauce and oyster sauce (if using). Toss to coat evenly. Drizzle in sesame oil. Taste and adjust salt and pepper.

Finish with shrimp and eggs: Return shrimp and eggs to the pan. Add a squeeze of lemon juice and a pinch of zest. Toss gently until everything is hot and coated in garlicky butter.

Garnish and serve: Top with chopped scallions and parsley or cilantro if you like. Add chili flakes or a swirl of sriracha for heat. Serve hot.