Step 1

Pat shrimp dry with paper towels and season lightly with salt and pepper on both sides. Set aside while you heat the pan.

Step 2

Heat grapeseed oil in a large skillet or wok over medium-high heat. Add 2 tablespoons of butter and let it melt. Add seasoned shrimp and cook for about 3 minutes, flipping halfway through, until pink and cooked through. Remove shrimp to a plate and set aside.

Step 3

Pour mirin into the hot pan to deglaze, scraping up any browned bits from the bottom. This adds extra flavor to your fried rice base.

Step 4

Add the remaining 4 tablespoons of butter to the pan. Once melted, add diced onion and cook for 2 minutes until softened. Add shredded carrots and continue cooking for 3 minutes until tender-crisp.

Step 5

Reduce heat to medium and push the vegetables to one side of the pan, creating a well in the center. Add sesame oil to the well, then pour in beaten eggs. Scramble the eggs and gradually mix them with the vegetables for about 1 minute.

Step 6

Stir in the cooked rice, breaking up any clumps. Season with salt, pepper, and garlic powder. Add soy sauce and oyster sauce, stirring constantly until the rice takes on a golden brown color, about 3-4 minutes.

Step 7

Add frozen peas and corn to the rice mixture. Continue stirring for 2-3 minutes until the frozen vegetables are heated through and tender.

Step 8

Return the cooked shrimp to the pan and gently toss everything together for 1 minute to heat through. Remove from heat, garnish with chopped green onions, and serve immediately while hot.