In a small bowl, whisk together soy sauce, oyster sauce, and sriracha until well combined. Set aside.

Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, season the shrimp lightly with salt and sauté for 1 minute on each side, or until opaque and just cooked through. Transfer the shrimp to a plate and set aside.

Return the skillet to medium-high heat and add the remaining tablespoon of olive oil. Toss in the carrots and sauté for 2 minutes. Add the bell pepper along with the white and light green portions of the green onions, cooking for another 2 minutes. Stir in the garlic and ginger, letting them cook until fragrant, about 30 seconds.

Push the vegetable mixture to one side of the skillet. Drizzle sesame oil onto the empty side, then add the rice, spreading it evenly across the pan. Let it cook undisturbed for a minute or two to develop some golden bits, then toss occasionally for about 3 minutes.

Pour the sauce mixture over the rice, add the peas, and cook for another minute. Push everything to one side of the pan and crack the eggs into the empty space. Season the eggs lightly with salt and scramble until just set. Break them into small pieces using a wooden spatula.

Return the shrimp to the pan, sprinkle in the green onion tops and cilantro, and toss everything together until well mixed. Serve warm and enjoy!