Preheat oven temperature to 400 degrees F. Line a rimmed baking sheet with parchment paper.

If shrimp has not been cleaned by your fishmonger, devein and remove shells then transfer to lined baking sheet and roast for 7-10 minutes, until opaque and bright pink. Set aside for later.

Meanwhile, fill a medium saucepan with 3 cups of water then set on medium-high heat. When boiling, add 1 tablespoon kosher salt and jasmine rice. Reduce heat to low/simmer and cover tightly. Cook for 20-25 or until water has evaporated and little air holes appear throughout the rice. Set aside.

Meanwhile, for the eggs: crack eggs into a small bowl and whisk with a fork. Set a small skillet <g class="gr_ gr_60 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="60" data-gr-id="60">on</g> medium heat, when hot add 2 tablespoons oil. Slowly pour in whisked eggs and let it sit for a few seconds. When the ends begin to solidify, slowly push them into the center and continue to push wet eggs throughout for another minute. Eggs should appear wet, but look like a scramble and will continue to cook when added to the fried rice. Transfer to a plate and set aside (do not leave in the skillet, it will continue to cook and toughen eggs).

For the fried rice:

Heat a wok or heavy bottomed large sauté pan over high heat. Add 1 tablespoon oil, when hot add diced onions and stir around to coat well until it appears soft and opaque, about 2 minutes. Transfer onions to a plate and set aside. Set pan back on high heat. When it gets very hot and begins to smoke, add remaining 2 tablespoons of oil then 1/3 of the total cooked rice and toss around with a sturdy metal spatula (wooden spoons tend to stick and clump rice), cook for a minute then add another 1/3 of the rice to do the same and then the remaining rice. This should all be fairly quick, about 2-3 minutes. Adding it in all at once will reduce the heat of the pan resulting in solid clumps of mushy rice.

Add in sesame oil, rice wine vinegar, coconut sugar, and kosher salt. Toss to combine well. Rice will begin to sizzle when liquid ingredients have been added, at this point add in scallions, frozen peas/carrots and roasted shrimp.

Combine well until frozen vegetables appear cooked, then toss in scrambled eggs and kimchi to combine for another minute or two until heated through. Serve hot or warm.

Shrimp fried rice can stay fresh refrigerated for 3 days and freezes well for up to 2 months in a vacuum-sealed bag or freezer-safe container.

Alternatively, you can swap out shrimp for chicken, pork or beef flank strips or leave out and make it meatless.