Chili Shrimp Fried Rice by Rob Li

Ingredients

• For the fried rice:
• 6 tablespoons vegetable, canola, or peanut oil, divided
• 2 shallots, finely diced
• 4 cloves of garlic, peeled and minced
• 2 fresno chilis, seeds removed and finely diced
• 6 scallions, thinly sliced (white and green parts divided)
• 2 eggs
• 4 cups day-old cooked white rice
• 1 1/4 cups (8–10 oz.) raw shrimp, peeled, deveined, and roughly chopped
• 1/4 cup sweet soy sauce (can sub with the same amount of soy sauce and a teaspoon of sugar)
• 4-8 tablespoons chili crisp, depending on how spicy you like it (mix the jar with a spoon or shake with the lid on so that the crisp and the oil become homogeneous)
• pinch of white pepper
• 1 tablespoon chicken powder or bouillon
• pinch of msg
• 2 teaspoons sesame oil
• 1/4 cup cilantro leaves
• For garnish:
• chili crisp
• fried shallots or crispy onions (homemade or store-bought)
• cilantro (leaves)
• scallions, thinly sliced

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