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Place the rice in boiling water and cook it for the amount of time on the instructions. You can also cook this rice a day or two before. Wait one minute for the oil to heat up a bit. Crack the eggs into the wok and cook them for one minute on each side and then turn them over. When they're done, move them to a cutting board and chop them up and set them aside. Heat it over medium high heat. Cook them for 1-2 minutes on each side until each side of the shrimp is golden. Stir in 1 cup of chopped scallions, 1 tbsp. of minced garlic, and 1 chopped Thai chili pepper and cook them for an additional minute. Don't stir as the ingredients blend. Stir in 1 1/2 cups of blanched broccoli florets, 2 tsp. of soy sauce, 2 tsp. of fish sauce, 2 tbsp. of chopped mint, and 1 tablespoon (14.8 ml). of chopped parsley. Season this spicy Thai shrimp fried rice with salt to taste and serve it immediately.
Cook 3 cups of jasmine rice. Heat 1 tsp. of sesame oil in a wok over medium high heat. Add 2 eggs and cook them for two minutes. Add 1 tbsp. of coconut oil to the pan. Add 1/2 lb. of peeled and deveined shrimp to the oil. Stir in the scallions, garlic, and peppers. Pour in the rice and cook the ingredients for 1-2 more minutes. Stir in the broccoli, eggs, soy sauce, fish sauce, mint, and cilantro. Serve.