Step 1

Whisk the eggs. Place the eggs in a small bowl, season with salt and pepper, and whisk with a fork until broken up with no streaks of egg white.

Step 2

Pat the shrimp dry. Pat the shrimp dry with paper towels, then season lightly with salt and pepper.

Step 3

Sear the shrimp. Heat 1 tablespoon of the oil in a large wok or nonstick skillet over medium-high heat until shimmering. Add the shrimp and sear undisturbed until browned on the bottom, 2 to 3 minutes.

Step 4

Add the aromatics. Add the scallion whites, garlic, and ginger, and stir-fry until the shrimp are opaque and pink, 30 seconds more.

Step 5

Stir-fry the rice and peas. Add 2 tablespoons of the oil and let heat for a few seconds. Add the rice and peas, drizzle with the tamari or soy sauce, and stir-fry until the rice is heated through, 2 to 3 minutes.

Step 6

Cook the eggs. Push the rice mixture to one side. Drizzle the open space with the remaining 1 teaspoon oil, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, 1 to 2 minutes.

Step 7

Finish with the the sesame oil. Remove the pan from the heat. Drizzle with the sesame oil, sprinkle with the scallion greens, and toss to combine, incorporating the eggs into the rice mixture. Taste and season with salt and pepper as needed.