Shrimp Fried Rice

In a bowl, combine shrimp with ½ teaspoon salt and 1 teaspoon cornstarch. Toss to coat evenly and set aside to marinate for about 10 minutes while you prepare the other ingredients.
Heat 1 tablespoon of oil in a large wok or skillet over medium heat. Add the beaten eggs and scramble until just set but slightly runny. Remove from the pan and set aside.
Add another tablespoon of oil to the same pan. Add the marinated shrimp and cook for 1–2 minutes per side, or until they turn pink and opaque. Remove from the pan and set aside.
Add the remaining tablespoon of oil to the pan. Add the white rice and break up any clumps with a spatula. Stir-fry for 1-2 minutes until rice is hot.
Return the eggs and shrimp to the pan. Add the sesame oil, chicken bouillon powder, salt, sugar, and scallions. Toss everything together until well combined and heated through, about 30 seconds to 1 minute. Adjust seasoning if needed, then transfer to a plate when done. Serve immediately.