Heat the olive oil in a skillet over medium-high heat. Once the oil runs thin, add the shallot and cook for 2-3 minutes, until translucent.
Add the ginger, garlic, carrots, green onions, and snow peas. Cook for about 3-4 minutes, until the carrots and peas are softened. Remove them from the pan and set aside.
Add the shrimp to the pan and cook for about 2 minutes, then flip and cook for 2-3 more minutes, until the shrimp begins to curl in on itself. Once cooked, remove from the pan and set aside.
Crack the egg in the pan and use a silicone spatula to scramble it until just done. Remove from the pan and set aside.
Add the rice to the pan in an even layer and don't touch until slightly crispy. Then flip the rice to crisp on the other side.
Add the shrimp, veggies, egg, soy sauce, rice vinegar, fish sauce, sesame oil, and red pepper flakes to the pan with the rice. Toss to combine.
Fry the rice over medium/low heat for 3-5 minutes longer, until it crisps on the bottom layer. Serve and enjoy!