Ingredients

• 4 shallots, thinly sliced
• 2 star anise pods (optional)
• 1/2 dried chile de árbol or 1/2 teaspoon crushed red pepper flakes
• 5 tablespoons vegetable oil, divided
• Kosher salt
• 12 ounces deveined peeled rock shrimp, or large shrimp, cut into 3/4" pieces
• 4 garlic cloves, finely chopped
• 2 tablespoons chopped peeled ginger
• 2 1/3–3 cups cooked grains (such as sorghum, semi-pearled farro, or barley)
• 1 tablespoon soy sauce
• 1 tablespoon unseasoned rice vinegar
• 2 teaspoons toasted sesame oil
• 4 large eggs
• 1 red chile, with seeds, thinly sliced into rounds
• 1 cup fresh cilantro, basil, and/or mint leaves

Instructions

1. Combine shallots, star anise, if using, chile de árbol, and 3 tablespoons vegetable oil in a large wok or skillet and cook over medium-high heat, stirring often, until shallots are golden, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; discard star anise and red chile. Season shallots with salt.
2. Increase heat to high; cook shrimp, garlic, and ginger in wok, tossing, until shrimp are cooked through, about 3 minutes. Transfer to another plate.
3. Heat 1 tablespoon vegetable oil in wok; add grains, pressing evenly against bottom and sides of wok. Cook until grains crackle, about 1 minute; toss and press against pan again. Cook until lightly toasted, about 4 minutes. Add shrimp, soy sauce, vinegar, and sesame oil. Cook, tossing, until liquid is absorbed, about 1 minute.
4. Heat remaining 1 tablespoon vegetable oil in a medium nonstick skillet over medium-high heat. Fry eggs until whites are set but yolks are still runny, about 3 minutes. Top grains with eggs, crispy shallots, red chile, and herbs.