in a small bowl, whisk together sauce ingredients.
Place shrimp in a medium bowl. Pour 1 teaspoon of sauce over shrimp and stir to coat. Let marinate.
Melt butter in a large pan over medium-high heat. Add shrimp and cook until pink, flipping once. Remove to a bowl and set aside.
In a small bowl, beat together the egg, salt, and rice wine vinegar. Pour eggs into the same skillet used for the shrimp and scramble. Break the eggs up into small pieces as they cook. Transfer to the bowl with the shrimp and set aside.
To the same skillet, add 1 tablespoon sesame oil. Saute onion and garlic for 1 to 2 minutes, until fragrant. Add peas and carrots. Cook until onion is translucent, about 2-3 minutes.
Add rice, shrimp, eggs, and salt to the skillet. Pour sauce over everything and mix until the rice is coated. Cook for 5 minutes, stirring frequently.
Serve warm topped with chopped scallions for garnish and chopsticks.