Step 1

Heat 1 tablespoon of oil in a medium skillet. Add shrimp and cook until tender and fully cooked about 3-4 minutes. Remove the shrimp from the pan and set aside.

Step 2

Add in the remaining 1 tablespoon of oil to the same pan. Add in the carrots and saute for 4-5 minutes or until tender. Stir in garlic and cook for one minute.

Step 3

Add in the cold cooked rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.

Step 4

Make a well in the center of the pan and add the eggs stirring constantly until the eggs are fully cooked. Fold the eggs into the rice and add in the Sriracha, fish sauce, soy sauce and chili sauce.

Step 5

Top with scallions and serve immediately!