I have made fried rice since I was in Japan as a missionary -- we called it "chahan." We always had the ingredients and it was a filling and delicious meal. As a missionary, I didn't use shrimp. We used left-over pork, chicken, or whatever we had (even ham). But, my family feels that shrimp is the best.
1 lb. shrimp peeled and de-veined cut into bite sizes
1 stick of butter
2 tbs. canola oil
1 onion chopped fine
2-3 tbs soy sauce
1-2 tsp. Cajun seasoning (or McCormick's season all)
4 -5 cups cooked rice (we love basmati rice but any will work it should be cold, day-old is best)
In a large, non-stick pan, melt two tablespoons of butter. Crack the eggs one by one without overlapping. Break the yokes and let them cook on both sides until firm. Remove eggs, cut them into bite sized pieces, and put aside. Next, melt two more tablespoons of butter in the same pan and saute the onion. When they are translucent, add the rest of the butter. Add shrimp and cook until just about done. Then add canola oil. Next, add the rice crumbled into individual grains. Stir with a spatula until each grain is covered in butter/oil mixture (this is the rice frying part). Add the eggs back in. Then add soy sauce. The amount is up to your taste. Finally, sprinkle with Cajun seasoning to your taste.
This rice is excellent as a meal or as a side with rib eye steak served with a teriyaki sauce.