Make the rice per instructions on the box. Set aside. Can be done ahead.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add eggs to make a scrambled egg. Set aside.

In the same pan, heat 1½ tablespoons olive oil over medium high heat. Add the onions and cook, stirring, until translucent, about 1 minute. Add the garlic and cook for 30 – 50 seconds, making sure not to burn the garlic. Remove and transfer to a large bowl. 

In the same pan, add 2 tablespoons olive oil and the carrots. Cook until caramelized, about 5 – 7 minutes. Transfer to the large bowl with the onions and garlic. Set aside.

In the same pan, add 2 tablespoons olive oil and the rice. Cook until crispy, about 3 minutes. Add the Stir Fry Infuser and mix to coat all the rice. Add the onion, garlic, carrots and scrambled egg mixture. Then add the scallions and snow peas. Stir to combine all ingredients. Remove from heat and set aside. 

In a large saucepan over medium high, heat 2 tablespoons olive oil. Add the shrimp to the pan in a single layer and cook until done, about 3 minutes a side. Add the chicken broth to the pan and deglaze. Add the Tessemae’s Jerry Sauce and stir to coat the shrimp thoroughly. 

Using a beautiful platter, serve the shrimp on top of the fried rice. Garnish with scallions and black sesame seeds. 

Make the Stir Fry Infuser:

Place all ingredients in a bowl and stir to combine well. Use immediately or refrigerate in an airtight container.