- Combine 1 tablespoon vegetable oil, ¼ cup fish sauce, 2 tablespoons lime juice, 2 tablespoons packed brown sugar, 2 tablespoons sambal oelek, and 4 minced garlic cloves in bowl; set aside.
- Heat 1 tablespoon vegetable oil in 14-inch flat-bottomed wok or 12-inch nonstick skillet over medium-high heat until just smoking. Add 4 lightly beaten large eggs and cook, stirring frequently with stiff silicone spatula, until eggs are set but still soft, about 15 seconds; transfer to bowl.
- Heat 1 tablespoon vegetable oil in now-empty wok over medium-high heat until shimmering. Add 8 ounces shrimp (peeled, deveined, tails removed, and cut into 1-inch pieces) and cook, tossing slowly but constantly, until opaque throughout, about 1 minute; transfer to bowl with eggs. Heat remaining 1 tablespoon vegetable oil in again-empty wok over medium-high heat until shimmering. Add 4 cups coarsely chopped green cabbage and cook, tossing slowly but constantly, until bright green and beginning to soften, about 2 minutes; transfer to bowl with eggs and shrimp.
- Add fish sauce mixture to again-empty wok and cook over medium-high heat, stirring frequently, until slightly thickened, about 2 minutes. Add 4 cups room-temperature cooked long-grain white rice and cook, stirring and pressing on rice with spatula to break up clumps, until rice is evenly coated and most of sauce has been absorbed, about 4 minutes. Add eggs, shrimp, and cabbage and cook, tossing constantly, until heated through, about 2 minutes. Transfer fried rice to serving platter and top with ½ cup chopped unsalted dry-roasted peanuts, ½ cup fried shallots, ½ cup torn Thai basil, and 1 stemmed and thinly sliced Thai chile, if using. Serve with lime wedges.
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