Shrimp Fried Rice

If using day-old rice (see note), transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. In a carbon-steel wok or 12-inch carbon steel skillet, heat 1 1/2 teaspoons (7ml) oil over high heat until smoking. Add half of the rice, season lightly with salt and white pepper, and cook, stirring and tossing, until rice is pale brown, toasted, and has a slightly chewy texture, about 3 minutes. Transfer rice to a medium heatproof bowl. Repeat cooking process with another 1 1/2 teaspoons oil and remaining rice. Set rice aside in bowl.

Heat 2 teaspoons (10ml) oil in now-empty wok over high heat until smoking. Add lettuce, season lightly with salt, white pepper, and 1/2 teaspoon seasoning granules, and cook, stirring and tossing, until beginning to wilt, about 15 seconds. If using blowtorch, hold flame 2 to 3 inches above wok while stirring and tossing constantly, until oil combusts and imparts smoky aroma, about 30 seconds. Set aside in bowl with rice.

Heat 2 teaspoons (10ml) oil in now-empty wok over high heat until smoking. Add eggs, season lightly with salt, and cook, stirring gently until just cooked through, about 45 seconds. Using spoon, break up eggs into small pieces. Transfer cooked eggs to bowl with rice and lettuce.

Heat remaining 2 teaspoons (10ml) oil in now-empty wok over high heat until smoking. Add garlic and cook until just fragrant, about 10 seconds. Stir in shrimp and season with salt, pepper, and remaining 1/2 teaspoon (2g) seasoning powder. If using blowtorch, hold flame 2 to 3 inches above skillet while stirring and tossing constantly, until oil combusts and imparts smoky aroma, about 30 seconds. Continue cooking shrimp until just cooked through, about 1 minute longer.

Add rice, lettuce, and eggs and toss to combine. Add frozen peas and scallions and continue to toss and stir until peas are thawed and every grain of rice is separate. If using blowtorch, hold flame 2 to 3 inches above skillet while stirring and tossing constantly, until oil combusts and imparts smoky aroma, about 30 seconds. Season with salt and additional seasoning powder to taste. Serve.