Pad Thai Fried Rice

In a small bowl, whisk together the lime juice, tamari, fish sauce, brown sugar, and sriracha. Set it aside.

Heat the oil in a skillet over medium-high heat. Arrange the shrimp in the pan and season with salt to taste. Cook until the shrimp begins to turn pink, about 1 to 2 minutes. Flip the shrimp and cook until the remaining side is pink and opaque, about 1 to 2 minutes. Remove the shrimp from the pan and set it aside.

Add the shallot, garlic, and ginger to the skillet. Cook, stirring, until they are fragrant, about 30 seconds. Pour the eggs into the pan and cook, stirring, until the eggs are scrambled and set, about 30 seconds to 1 minute. Stir in the rice, carrots, and bean sprouts. Pour the sauce over the rice and mix well. Cook, stirring, until the rice and vegetables are hot, about 2 to 3 minutes.

Serve immediately topped with the shrimp, green onions, peanuts, and cilantro. Store in the refrigerator for up to 3 days.