Adapted from eatliverun
2 c cooked rice
2 lightly beaten eggs
1 tbsp vegetable oil
3 scallions, sliced
2 carrots, cut into little pieces
3/4 c frozen peas, defrosted slightly
About 12 raw shrimp, peeled and deveined
1/2 tsp sesame oil
1 tbsp fish sauce
Over medium high heat in a wok or large skillet, heat the oil and then add the eggs once hot. Lightly scramble the eggs and let them cook for a few minutes, they will not be done, scoop them out and put them in a bowl.
Turn the heat up and add the carrots, scallions, peas and shrimp, sauté until the shrimp is done (1-2 minutes per side).
Add the rice, eggs, sesame oil and fish sauce, stir, and serve.