Heat 1 Tablespoon of the sesame oil and 1 Tablespoon of the canola oil in a large skillet or wok over medium heat. Once the oil is shimmering, add the shrimp. Season the shrimp with a pinch of salt and freshly ground pepper and saute until the shrimp is pink all the way through, about 2 minutes. Remove shrimp from the pan and set aside. Add the diced sausage to the skillet and cook, stirring often, until brown and crispy on the outside, about 1 minute. Remove sausage to a bowl or plate and set aside.

If the skillet or wok looks dry, add another Tablespoon of canola oil along with the carrots, ginger, onion, garlic, and the white parts of the green onions. Saute the vegetables over medium heat, stirring often with a spatula or wooden spoon, until they are softened and just beginning to brown. Push the vegetables to one side of the skillet and tip the beaten eggs into the other side of the skillet. Season the eggs with a little bit of salt and pepper as you stir them until they are cooked through like scrambled eggs.

Add the rice to the skillet along with the soy sauce, the last 1 Tablespoon of sesame oil, and sriracha or chili garlic sauce. Stir everything together until well mixed and cook the rice, undisturbed, for several minutes. Stir the rice again, making sure to scrape the browned parts from the bottom of the pan, and then let cook for another few minutes until parts of the rice are brown and crispy and the rice is all warmed through. Add the shrimp and sausage back to the skillet along with the peas. Again stir everything together to thoroughly combine and continue to cook until the meat and peas are hot. Taste the rice and season with extra soy sauce, sesame oil, or salt and pepper as needed. Serve topped with the green parts of the green onions.