Start by preparing all your ingredients: devein the shrimp, mince the garlic, chop the scallions, and beat the eggs in a small bowl. Have your rice ready and all tools nearby.
Heat your wok or large skillet over high heat until shimmering, then add 1-2 tablespoons of neutral oil. When it starts to smoke slightly, add the shrimp in a single layer, cooking for 1-2 minutes per side until they turn pink and are just firm. Remove the shrimp and set aside.
In the same pan, add a little more oil if needed, then toss in the minced garlic. Stir constantly for about 30 seconds until fragrant and golden, filling the air with a garlicky aroma.
Add the cold, dry rice to the pan, breaking up any clumps with your spatula. Spread it out evenly and let it sit undisturbed for about 30 seconds to develop some smoky, slightly charred bits, then stir vigorously to coat all grains with oil and garlic.
Push the rice to the sides of the pan to create a well in the center. Pour the beaten eggs into this space, letting them sit for about 10 seconds before gently scrambling with your spatula. Once mostly set, fold the eggs into the rice evenly.
Return the cooked shrimp to the pan, then drizzle the soy sauce over everything. Toss quickly to combine, ensuring the shrimp and rice are coated with the sauce and heated through, about 1-2 minutes.
Finish by stirring in chopped scallions and a splash of sesame oil for extra aroma. Squeeze fresh lime juice over the top for brightness. Give everything a final stir to meld the flavors.
Transfer the hot fried rice to a serving dish. Serve immediately while it’s still sizzling, with extra lime wedges or scallions on the side for added freshness.
