1 pound uncooked medium shrimp, peeled and deveined
½ cup chopped green onions, divided
2 tablespoons minced garlic, divided
1 (10 ounce) package frozen mixed vegetables
2 large eggs, beaten
3 cups day-old cooked white rice
Method
In a small bowl, whisk together oyster sauce, fish sauce, soy sauce, and a touch of brown sugar. Set this flavorful mixture aside for later.
In a large cast-iron skillet or wok, warm half a tablespoon of oil over medium heat. Add the shrimp along with a quarter cup of chopped green onions and a tablespoon of minced garlic. Sauté, stirring continuously, until the shrimp turn firm and opaque, which should take about 3 to 4 minutes. Once done, transfer the shrimp to a separate bowl.
Without cleaning the skillet, add another half tablespoon of oil and maintain medium heat. Toss in the remaining quarter cup of green onions, another tablespoon of garlic, and a mix of your favorite vegetables. Stir frequently until the veggies are tender, which will take around 4 minutes. Push them to one side of the skillet, then add a tablespoon of oil to the center. Crack an egg into the skillet and let it sit for about 20 seconds before gently stirring until large curds form, roughly 1 minute. Combine the cooked eggs with the vegetables.
Raise the heat to medium-high and pour in the final tablespoon of oil. Add the cooked rice along with the reserved sauce, flattening the rice in the skillet. Cook while flipping and turning occasionally until the rice gets a nice golden-brown and crispy texture in some areas, which should take about 5 minutes. Finally, remove from the heat and fold in the cooked shrimp.
