Thai Shrimp Fried Rice with Crispy Lemongrass

4 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 90g sliced lemongrass)
½ cup (120ml) vegetable oil
¾ pound (340g) medium shrimp, peeled and deveined
4 cups (720g) leftover cooked long-grain rice
¼ cup (68g) store-bought or Nam Prik Pao (see note)
2 tablespoons (30ml) fish sauce, plus more to taste
1 lime, quartered
½ English cucumber, peeled and sliced

In an 8-inch skillet or 1-quart saucepan, combine lemongrass slices and oil. Place over low heat and cook, stirring constantly, until lemongrass turns light brown, about 20 minutes. Pour lemongrass mixture through a fine-mesh strainer set over a medium bowl (lemongrass will continue cooking for a brief period after draining, so do not allow them to get too dark). Set aside.
In a 12-inch skillet or wok, heat 2 tablespoons of the reserved lemongrass oil over high heat until shimmering. Add shrimp and cook, stirring frequently, until shrimp starts to turn opaque, about 2 minutes. Add rice, nam prik pao, and fish sauce and stir until rice is thoroughly coated with nam prik pao. Season rice with additional fish sauce to taste.
To serve, garnish with fried lemongrass and slices of cucumber and lime wedges alongside.