3 large eggs
1½ tablespoons soy sauce
½ teaspoon sesame oil
¼ cup canola oil
1 medium yellow onion, very thinly sliced
1 garlic clove, finely chopped
1 tablespoon finely chopped peeled ginger
Kosher salt, to taste
3 cups cooked jasmine rice, at room temperature
⅓ pound medium shrimp, deveined and cut into bite-size pieces
2 scallions, trimmed and thinly sliced
⅓ cup roughly chopped cilantro
⅓ cup thinly sliced pickled rhubarb
2 teaspoons toasted sesame seeds
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