Pat-dry shrimp. Toss them in a little EVOO, a pinch of your garlic and ginger, salt, and pepper. Set aside.
Fill a medium pot ¾ of the way with water and bring to a boil.
When it comes to a rolling boil, add rice, lower flame, and boil for about 10 mins. Start checking around the 7 minute mark for doneness. DO NOT OVERCOOK!!!
Once done boiling, pour into strainer and immediately rinse with cold water until completely cool. Shake off any access water.
Preheat oven to 225°F.
Line a baking sheet with parchment paper and spread rice softly across surface. Try NOT to apply pressure.
Bake for 25-30 mins. Start checking at the 25 minute mark. Rice should have a little bite to it.
Meanwhile, while the rice is baking, set up your mis en place for all other ingredients.
Then, season* a large frying pan or wok over medium heat.
Add shrimp and cook just until they turn a peachy color and are no longer translucent. Always test one for doneness. Transfer to a dish and set aside.
In a small bowl, add milk to eggs and scramble.
Re-season pan and pour in eggs. Stir constantly until just under done. Transfer to a dish, break into small pieces, and set aside.
Season pan again and add carrots. Cook for 2 minutes, stirring often. Add garlic and ginger and cook for 1 minute. Transfer to a dish and set aside.
Crank up heat to medium-high and season one last goddam time. Add rice to pan and start stirring AS SOON AS it hits the surface. Cook just until heated through, stirring constantly. Add carrot/garlic/ginger mixture and cook for 1 minute.
Then, add soy sauce, fish sauce, scrambled egg, and shrimp. Stir constantly until heated through, about 1-2 minutes.
Remove from heat. Add to it ¾ of the cilantro, and ¾ of the scallion. Mix well, taste, and add more soy sauce if needed.
Plate and garnish with remaining cilantro, scallion, some toasted sesame seeds, and a healthy drizzle of sesame oil.
Buckle up and enjoy!