Step 1

Thaw the shrimp.

Step 2

Mince the onion. Mince the garlic. Mince the ginger. Peel the carrots, then dice them. If using, chop the cabbage.

Step 3

Pat the shrimp dry. In a large skillet, heat 2 tablespoons sesame oil on medium high heat. Add the shrimp for about 1 minute per side until just opaque cooked through, turning them with tongs. They can be slightly undercooked because you’ll be adding them to the rice later. Sprinkle with 1/2 teaspoon salt. Remove to a bowl and set aside.

Step 4

In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Saute the carrots and onion for 2 minutes. Add the cabbage, garlic and ginger and saute for 2 minutes. Stir in the rice, peas and the remaining 1/2 teaspoon salt for 1 minute.

Step 5

Push the rice to the side. Add 1 tablespoon more oil. Add the eggs and pinch of salt, and scramble them in for 1 to 2 minutes until cooked through.

Step 6

Add the soy sauce and fish sauce, if using. Use tongs to add the shrimp (to remove them from liquid that accumulated in the bowl) and heat for a minute or two, stirring, until all rice is coated. Taste and add additional soy sauce if necessary. Serve hot.