1. Pat the shrimp dry, then season lightly with black pepper.

2. Heat a large skillet over medium-high heat with neutral oil and butter.

3. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and lightly browned. Remove from the skillet.

4. Add the beaten eggs to the skillet and scramble until just set, then transfer them to the plate with the shrimp.

5. Add the peas, carrots, corn, and red bell pepper to the skillet and cook until hot and slightly softened.

6. Stir in the garlic and cook for about 30 seconds, just until fragrant.

7. Add the chilled rice and spread it across the skillet. Let it toast briefly, then stir until mixed with the vegetables.

8. Pour in the soy sauce and toss until the rice is evenly coated.

9. Return the shrimp and eggs to the skillet, then add sesame oil, green onions, and optional chili flakes or chili crisp.

10. Stir everything together until hot, taste, adjust seasoning if needed, and serve immediately.