Gather all the ingredients, chop all the vegetables, and line up all the sauces.

Add a little bit of cooking oil to a non-stick skillet. Arrange the raw shrimp in a single layer, and cook for 30 seconds, occasionally stirring until the shrimp change color. Turn off the heat immediacy and then transfer the cooked shrimp to a plate.

In a wok, stir 1 tablespoon of the oil in the skillet over medium-high heat, pour the beaten eggs in, and break the egg mixture into small pieces. Set aside.

Use the remaining oil on medium heat, add minced onions and the white parts of the green onion, and stir for about 1 minute until fragrant. Push cooked onions to one side, add the carrots, sweet corn, and sweet peas to another side, and cook for 2 minutes. Stir to combine until the veggies soften.

Add the rice to the wok or skillet over the vegetables and egg mixture and stir to combine. Add the white parts of the sliced green onions (except the green ones for garnishing later). Mix it up. If the rice sticks to the pan, slowly add water to the side of the wok.

Fold the cooked shrimp and cooked eggs in. Stir the mixture briefly and let it cook for 1-2 minutes.

Sprinkle light and dark soy sauce, Shaoxing cooking wine, and sesame oil over the rice, and stir until combined—salt and pepper to taste.

Garnish with green onion slices (green part). Serve immediately while hot. Enjoy!