How to Make It
Prepare rice according to package directions, and let cool on a plate for 5 minutes.
Heat oil in a large nonstick skillet over high. Add shrimp, and cook, stirring constantly, until pink, about 30 seconds. Add rice, and cook 3 minutes, stirring every minute. Push rice mixture to sides of skillet to form a well in the center. Melt butter in center of skillet. Add egg to hot butter, and cook, stirring constantly, until mostly set. Add peas and carrots, soy sauce, pepper, and half of the scallion; cook, stirring often, until heated through, 1 to 2 mintues. Remove from heat. Sprinkle with remaining scallion; drizzle with Sriracha.