The perfect leftover-rice rescue. Wok-hot pan, shrimp browned, egg scrambled loose, peas and rice fried until edges crisp and every grain gets a soy-sesame glaze.

• Day-old rice fries into crispy grains; fresh rice steams into mush.
• Shrimp cooks in 90 seconds - fastest lean protein on Earth.
• Scrambled egg adds another 6 g of protein and richness for basically zero effort.

1. 1

   Use rice that was cooked and refrigerated the night before; fresh rice contains too much moisture and turns fried rice wet and clumpy.

2. 2

   Heat 1 tablespoon of neutral oil in a wok or large skillet over high heat; add the beaten eggs and scramble loosely, stirring constantly, until just set but still slightly wet; remove to a plate.

3. 3

   Add another tablespoon of oil to the same pan; add the raw peeled shrimp in a single layer and sear for 90 seconds until pink on the underside, then flip each shrimp and cook for another 60 seconds until fully opaque; remove to the plate with the eggs.

4. 4

   Add the remaining oil and the minced garlic; stir for 15 seconds until fragrant.

5. 5

   Add the cold rice, breaking up any clumps with a spatula; press it flat against the pan and cook for 3 minutes without stirring so the bottom layer crisps and picks up color.

6. 6

   Add the frozen peas and carrots; toss and cook for 2 minutes until heated through.

7. 7

   Add the soy sauce and toasted sesame oil; toss everything together, then return the shrimp and scrambled egg to the pan and fold in gently for 60 seconds.

8. 8

   Taste for seasoning, add a pinch of white pepper and finish with sliced scallion.

• Cold rice only - fresh rice makes wet fried rice and it is a war crime.
• Move fast - fried rice is a 4-minute affair once the pan is hot.