Stir all stir fry sauce ingredients together in a cup until sugar dissolves. Set aside.

Heat a wok or large frying pan over medium-high heat. Drizzle in 1-2 tablespoons oil, then add garlic and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp. Stir-fry until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil or 1 teaspoons water to keep ingredients moist and sizzling.

Add carrot and fresh coriander and continue stir-frying 1-2 more minutes.

Add rice and drizzle the stir-fry sauce over. Use a large flat utensil or spoon, use a scooping motion to fry rice 2-3 minutes, or until sauce is well distributed.

Push rice aside to clear a space in the middle of your pan. Add 1-2 teaspoons more oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.

Remove from heat. Sprinkle over white pepper and stir in the green onion. Taste-test the dish for salt balance. Squeeze over some lime or lemon juice.