Prepare your ingredients first because this is a fast recipe. So dice vegetables, whisk eggs with a splash of soy sauce, and whisk together soy sauce, oyster sauce, rice vinegar, and sesame seed oil. Measure remaining ingredients.
Make sure to peel, clean, and devein shrimp. (You can check out how to clean shrimp here.) In a bowl, mix shrimp with a tablespoon of soy sauce, pressed garlic, and a tablespoon of chicken broth.
Preheat a large wok or a large non-stick cooking pan with tall sides over medium-high heat. Add oil and sear shrimp for about 2 minutes on each side. Take them out of the pan and set it aside.
Add some more oil, lower the heat to medium, and add diced onions and carrots, stir and sauté for a few minutes.
Stir in peas and soy sauce and cook until vegetables softened.
Move them over to the side of the pan and add garlic and ginger to the center. Let it sauté until just fragrant and mix in with the vegetables.
Set vegetables to the sides of the pan and pour the whisked egg mixture into the center. Cover and let it cook for a minute or so. Start to scramble the eggs and mix it with the vegetables.
Fluff the rice and add it to the pan and mix.
Add shrimp back into the pan and add scallions. Gently stir everything to incorporate and as you stir, pour the sauce mixture all over and stir to coat everything evenly with sauce.