Garlic-Chive-Shrimp-fried Rice with Garlic Chips

Heat 1 Tbsp oil in a wok or large skillet over medium-high heat until shimmering. Add the 4 cloves of thinly sliced garlic and stir constantly until the slices turn light golden and crispy, about 2-3 minutes. Remove the garlic chips with a slotted spoon and drain on paper towels, reserving the infused oil in the pan.

Increase heat to high and add the 6 pieces of cut shrimp to the same pan with the garlic oil. Stir-fry until the shrimp are just cooked through and opaque, about 2-3 minutes.

Add the 2 cups of cooked rice to the pan, breaking up any clumps with the back of a spatula or spoon. Stir-fry continuously for 2-3 minutes until the rice is heated through and begins to separate into individual grains.

Drizzle the 1 Tbsp fish sauce and 1 Tbsp mirin over the rice and shrimp mixture. Toss everything together for 1-2 minutes so the seasonings distribute evenly.

Sprinkle the ¼ tsp sansho powder and 1 dash of white pepper over the mixture and stir well to combine. Add the ½ cup of chopped garlic chives and the 1 thinly sliced kaffir lime leaf, tossing gently to incorporate.

Transfer the fried rice to a serving bowl or platter. Top with the 2 slow-cooked eggs and scatter the reserved crispy garlic chips over the top. Serve immediately.