Shrimp Fried Rice

Heat 1 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add whites from green onions and sauté until soft. Add egg, and cook until scrambled, stirring occasionally. Remove egg and green onions, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous amount of fresh ground pepper. Sauté for about 5 minutes or until the onion and carrots are soft. In a separate pan heated to medium, add butter, shrimp, soy sauce, and some garlic powder and cook over medium, continually tossing, until shrimp is almost done then squeeze lemon juice, toss some more, and set aside. Increase heat of vegetables pan to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, ham, soy sauce and oyster sauce, and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and shrimp and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce or sesame oil, if needed.

Top with the Best Yum Yum sauce! (Ask Felix for the recipe)

Serve immediately, or refrigerate in a sealed container for up to 3 days.