Step 1

In a small mixing bowl whisk together soy sauce, shaoxing wine, oyster sauce, and sriracha. Set aside.

Step 2

Preheat skillet with 1 Tbsp olive oil in skillet over medium-high heat.

Step 3

Add shrimp and a few pinches of salt and cook 1 minute, turn and cook until opaque and barely cooked through, about 1 minute longer. Transfer to a plate.

Step 4

Return skillet to medium-high heat. Add remaining 1 Tbsp olive oil. Add carrots and saute 2 minutes.

Step 5

Add bell pepper and white/light portion of green onions. Saute 2 minutes.

Step 6

Toss in garlic and ginger and saute 30 seconds longer.

Step 7

Scoot mixture to the far side. Drizzle in sesame oil to empty side. Add rice then spread even. Let cook tossing only occasionally about 3 minutes.

Step 8

Add the sauce mixture and peas and cook 1 minute longer.

Step 9

Scoot mixture to one side of the pan, then add eggs and few pinches of salt and scramble until barely cooked through then break up into small pieces using the bottom of a wooden spatula.

Step 10

Return shrimp, add green onion greens and cilantro and toss. Serve warm.