Heat up a large skillet with some butter over medium high heat.
Cook the peas and carrots for 5-6 minutes or until fork tender and season with salt and pepper.
Add some oil to the skillet and cook the shrimp for 20 seconds on each side and season with salt.
Add some extra butter/oil and add cook the two eggs until yellow and scrambled.
Add some extra butter/oil and fry the cooled cooked rice working in batches.
Mix the rice with the shrimp, veggies, and eggs. Stir in the soy sauce, oyster sauce, and sesame oil.
Stir the rice until all of the sauces are evenly distributed.
Stir in the scallions.
In a separate skillet fry an egg, season with salt and pepper and serve over the shrimp fried rice.