Spicy Curry Fried Rice With Shrimp

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2 teaspoons Asian fish sauce

2 teaspoons soy sauce

1 teaspoon Sriracha chile sauce (see Note)

1/2 teaspoon sugar

2 tablespoons vegetable oil

1 tablespoon butter

1 tablespoon curry powder

1/2 cup medium-diced onion

1/2 cup thinly sliced scallions

1 teaspoon minced garlic

3 cups leftover cooked rice

10 ounces precooked pink bay shrimp

2 eggs, beaten

Salt, to taste

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