In a large skillet over medium-high heat add 1/4th of the oil to the pan and add the shrimp, sautee the shrimp until it turns pink and is cooked through, stirring constantly for about 5 minutes.
Place the cooked shrimp on a plate and set aside.
Add 1/4th of the oil to the skillet and sauté the scallions, bean sprouts, carrots, and peas, cook, stirring constantly until slightly softened 3 minutes.
Add the cooked veggies to the plate with the shrimp.
Add 1/4th of the oil to the pan and scramble the egg, stirring occasionally until cooked, about 1 minute, add to the plate with the shrimp and veggies.
Add the remaining oil to the pan and add the rice.
Let it sit for about 2 minutes to get a slight char, stir it around and add the cooked shrimp, veggies, and egg back to the pan, stir to combine.
Add the soy sauce, dark soy sauce, and sesame oil, stir to combine.
Continue to cook for about 3 more minutes so everything warms through and the flavors can blend. Serve immediately.
ENJOY!
