Step 1

In a large skillet over medium-high heat, heat the oil until shimmering. Pat the shrimp dry. Add the shrimp and 1 1/2 teaspoons of garlic powder to the skillet; season lightly with salt and cook, stirring once halfway through, until the shrimp are almost fully opaque, 3 to 4 minutes.

Step 2

Add the spring onions or scallions, peas, ginger, half the lemon juice, and the remaining 1 1/2 teaspoons of garlic powder and cook until the shrimp is fully opaque, 1 minute.

Step 3

Add the rice, sriracha and remaining lemon juice and cook, stirring, until the rice is hot, about 1 minute. Taste, and season with additional salt as desired. Serve hot.