01 -
Defrost shrimp in ice-cold water for 10 minutes. Pat dry. Chop green onions, separating white and green parts. Mince garlic.
02 -
Heat wok/skillet over medium-high heat. Add butter, shrimp, chili oil, and a little garlic. Cook 2-3 minutes per side until pink. Remove shrimp; set aside.
03 -
In same pan, add oil and minced garlic. Sauté 30 seconds. Add white parts of green onions; cook 1 minute. Add rice and butter; sauté 2 minutes. Stir in soy sauce/tamari, white pepper, and sesame oil. Mix well.
04 -
Gently fold in cooked shrimp and green parts of onions. Cook 2-3 minutes.
05 -
Garnish with fried garlic and chili oil. Serve hot.