Aglio Olio Shrimp Fried Rice with Garlic Chips

Method

1. Break up the cold rice with wet hands. Slice the chip garlic evenly 2 mm thick and finely mince the rest. Chop the parsley and cut the lemon into wedges. Cut the shrimp into 2 cm pieces, pat dry with paper towel and sprinkle with the shrimp salt.

   Add in this stepPeeled, deveined shrimp 120 gSalt (for the shrimp) 1 pinch

2. Put the olive oil and sliced garlic in a cold 26 cm frying pan, set it over medium-low heat and cook gently for 5 min. When the garlic is pale gold, lift it out with a slotted spoon onto paper towel; it darkens a little more as it rests. Leave the garlic oil in the pan.

   Add in this stepExtra-virgin olive oil 3 tbspGarlic cloves (for chips) 3

   medium-low heat

3. Turn the same pan up to medium-high heat, spread out the shrimp and stir-fry for 2 min, until pink and curled. Set aside on a plate, leaving the oil in the pan.

   medium-high heat

4. Add the minced garlic and chili flakes and stir over medium heat for 30 sec until fragrant. Add the rice, turn up to medium-high heat and fry for 4 min, pressing out lumps with a spatula and sometimes leaving it still so the bottom crisps a little. It's ready when the grains are separate and hop in the pan. If your pan is too small, split the garlic, oil and rice and fry in 1 batch(es).

   Add in this stepGarlic cloves (to mince) 2Red pepper flakes ½ tspCold cooked rice (day-old is best) 400 g

   medium heat→medium-high heat

5. Bring all the rice together in the pan and season with the rice salt and pepper. Add the shrimp, half the Parmigiano and the parsley and toss everything together off the heat.

   Add in this stepSalt (for the rice) 3 pinchBlack pepper to tasteParmigiano Reggiano, finely grated 10 gFlat-leaf parsley, chopped 2 tbsp

6. Heat the egg oil in a second 20 cm frying pan over medium-high heat. When the oil shimmers, crack in the eggs. Spoon hot oil over the whites and cook for 2 min, until the edges are lacy, brown and crisp and the yolks still runny.

   Add in this stepCooking oil (for frying the eggs) 1½ tbspEggs 2

   medium-high heat

7. Mound the fried rice in bowls, top each with a fried egg and scatter with garlic chips and the remaining Parmigiano. Serve with lemon wedges to squeeze over just before eating.

   Add in this stepParmigiano Reggiano, finely grated 10 gLemon, cut into wedges ½