Preparation

Preheat a 12" or 14" Hybrid Wok over high heat for at least 2 minutes. Add 1 tablespoon of the oil and swirl to coat the wok. Once oil is shimmering, add the shrimp. Cook, tossing constantly, until opaque throughout and cooked through, about 2 minutes. Transfer shrimp to a plate and cover to keep warm, leaving excess oil in the pan.

Return the wok to high heat and add the eggs. Stir lightly, breaking up the yolks and whites, until just cooked, about 20 seconds

Add the rice and remaining 1 tablespoon of oil and cook, stirring occasionally, until egg is golden and rice is starting to crisp, about 2 minutes.

Stir in the shrimp paste, then add the soy sauces, oyster sauce, and sugar and stir to combine. Let the rice mixture cook, stirring a few times, until slightly caramelized, about 30 seconds more.

Add the scallions and cook, stirring, until scallion is just tender, about 10 seconds.

Transfer to a serving bowl and top the rice with the cooked shrimp. Garnish with cilantro. Serve with lime wedges.