To prepare the ingredients, dice the onion and mince the garlic. Chop the scallions, slice the cucumber and red chili, and cut the lime into wedges. Set everything aside for easy access.
To prepare the rice, use day-old jasmine rice for best results. If cooking fresh rice, in a rice cooker, combine 1 cup jasmine rice with 1 cup water using the white rice setting. Once cooked, spread the rice out to cool or refrigerate until firm before stir-frying.
To stir-fry the shrimp, in a wok over high heat, add 1 tablespoon of cooking oil. Add the onion and stir-fry for about 10 seconds until fragrant. Add the garlic and shrimp and stir-fry for about 30 seconds, just until the shrimp turn pink. Remove and set aside.
To stir-fry the rice, in the same wok over high heat, add the remaining tablespoon of cooking oil. Crack in the eggs and stir-fry until about halfway set. Add the overnight rice and stir-fry, breaking up any clumps so the grains separate. Season with soy sauce, fish sauce, and a pinch of sugar and stir to combine. Return the shrimp mixture to the wok and stir-fry until evenly combined. Lastly, add the scallions and give everything one final toss.
To make the chili fish sauce, in a small bowl, combine the sliced red chili, fish sauce, and a squeeze of lime juice. Stir to mix.
To serve, plate the shrimp fried rice and garnish with cucumber slices, cilantro, and a lime wedge. Serve hot with the chili fish sauce on the side.
