Simple list of ingredients and the delicious combination of outcome. Just mix and match with vegetables of your preference and increase/decrease seasonings to get it just the way you like it.

1. Prepare the rice (it is preferable to make the rice a day ahead of time, but if you have to make it the same day, make sure to give yourself time to cook it and then spread it out on a cookie sheet to allow it to cool and the excess moisture to absorb / dissipate for 15-20 min. If you can refrigerate it for 30 - 60 min after allowing it to cool on a cookie sheet that is helpful as well).

2. Heat 1 tbsp of oil in a large wok or deep nonstick skillet over medium heat. Cook the eggs, swirling pan lightly to allow eggs to spread, for 2-3 min, and when set flip and cook for another 2-3 min. Remove from pan and set aside. Cut egg into thin strips/pieces.
Pat the shrimp dry. Add another tbsp of oil to the pan and cook the shrimp, seasoned with salt and pepper, for about 1-2 minutes per side or until no longer opaque and pink in colour.

3. Drain off any excess liquid and place shrimp to the side.

4. Return the pan to the stove and add remaining 2 tbsp of oil. Cook the prepared rice for about two minutes before adding sesame oil and soy sauce. Season with salt and pepper to taste. Turn the heat up a little and cook for about 5-8 minutes or until rice is heated through, making sure to stir ocassionally.

5. Run the frozen peas and carrots mixture under water to thaw quickly (using a strainer), then add to the rice in the pan. Cook for 2-3 minutes to warm through and combine. Reduce the heat to medium and add in the butter. When that has melted add in the remaining prepared eggs, bacon pieces, and cooked shrimp. Stir gently to combine. Taste and adjust seasonings as needed.

6. Sprinkle with spring onions if desire.

Enjoy!