Directions:

• Heat a wok (or a large cast iron skillet) over high heat and add in 2 tablespoons of vegetable, canola, or peanut oil. Once the oil is shimmering, add in the shallot, garlic, chili, and the scallions (white parts only). Cook for 1-2 minutes, stirring often, until lightly golden brown, then push the aromatics to the side of the pan so that they’re off the direct heat.
• Add another tablespoon of oil to the center of the pan and toss in your peeled, deveined shrimp (roughly chopped if large). Cook for 1–2 minutes, flipping or stirring occasionally, until just cooked through and pink. Push the shrimp to the side of the pan with the aromatics.
• Add another 2 tablespoons of oil to the center of the pan and crack in your eggs. Use a spatula to scramble the eggs, and once they’re 90% cooked through, push them to the side, off the direct heat.
• Add in the final 2 tablespoons of oil, then add in the cooked white rice and stir it together with the aromatics and eggs. Cook for 3-4 minutes to crisp the rice, then stir in the lump crab meat (if using crab). Turn the heat down to medium, then add sweet soy sauce, chili crisp, white pepper, chicken powder (or bouillon), MSG, and sesame oil. Stir everything together, then turn off the heat and stir in the cilantro and the sliced green parts of the scallions. Taste and season with more soy sauce, MSG, or chili crisp to your desired liking!
• Serve on a platter or individual plates and garnish with more chili crisp, fried shallots or crispy onions, cilantro, and scallions.