Start by gathering all your ingredients. It's helpful to have everything measured and ready to go.
In a large skillet or wok, melt 1 tablespoon of butter over medium heat. Add the eggs and scramble them until fully cooked. Transfer them to a plate and set aside.
In the same skillet, add another tablespoon of butter along with the raw shrimp. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside with the eggs.
Add the remaining butter and sesame oil to the skillet. Toss in the chopped white parts of the scallions and the grated ginger. Sauté for about a minute until fragrant.
Stir in the cold cooked rice, breaking up any clumps. It's essential to use cold rice as it prevents the dish from becoming mushy.
Pour in the soy sauce and toss to combine, ensuring the rice is evenly coated.
Add the frozen peas, carrots, and corn mix to the rice. Stir everything together and cook for an additional 3-4 minutes until the vegetables are heated through.
Return the cooked shrimp and scrambled eggs to the skillet. Gently fold them into the rice mixture, allowing everything to warm through.
Just before serving, sprinkle the green parts of the scallions over the fried rice for a pop of color and freshness.
