For the Pickled Rhubarb:
1 cup water
½ cup rice wine vinegar
6 tablespoons sugar
2 teaspoons kosher salt
½ teaspoon mustard seeds
½ teaspoon whole black peppercorns
1 garlic clove
2 medium rhubarb stalks, cut into 2-inch pieces
For the Shrimp Fried Rice:
3 large eggs
1½ tablespoons soy sauce
½ teaspoon sesame oil
¼ cup canola oil
1 medium yellow onion, very thinly sliced
1 garlic clove, finely chopped
1 tablespoon finely chopped peeled ginger
Kosher salt, to taste
3 cups cooked jasmine rice, at room temperature
⅓ pound medium shrimp, deveined and cut into bite-size pieces
2 scallions, trimmed and thinly sliced
⅓ cup roughly chopped cilantro
⅓ cup thinly sliced pickled rhubarb
2 teaspoons toasted sesame seeds
1. Make the pickled rhubarb: In a small saucepan over medium heat, combine the water, vinegar, sugar, salt, mustard seeds, black peppercorns and garlic. Cook over medium heat until the sugar dissolves, 2 to 3 minutes. Remove the pan from the heat and let the liquid cool to room temperature.
2. Place the rhubarb in a clean, dry glass jar. Pour the cooled brine mixture over the rhubarb. Top with a lid and refrigerate for at least 2 days. Make ahead: The pickles can be made and kept in the fridge for up to 1 month.
3. Make the shrimp fried rice: In a small bowl, beat the eggs with the soy sauce and sesame oil. Set aside.
4. In a wok or large skillet over high heat, warm 2 tablespoons of canola oil . Add the onions and cook, tossing often, until lightly browned, 2 to 3 minutes. Add the garlic and ginger, season with salt and cook for 1 more minute. Remove and set aside.
5. Pour the remaining 2 tablespoons of oil into the wok over high heat. Add the eggs and cook, stirring constantly until just set, 40 seconds to 1 minute. Add the rice, shrimp and onion mixture. Season with salt and cook, stirring often to prevent sticking, until the shrimp is cooked through, 3 to 4 minutes. Remove from heat and toss in the scallions and cilantro. Top with slices of pickled rhubarb and sesame seeds, and serve.