First, marinate the shrimp. Add 1 tablespoon of sesame oil to a large bowl. Add 2 teaspoons of soy sauce, 1 teaspoon of chili sauce, and lime juice to the bowl. Whisk the ingredients together. Add the shrimp to the bowl and toss the shrimp into the sauce. Sprinkle the garlic powder over the shrimp and toss once more. Cover the bowl and place the shrimp in the fridge for 30 minutes.
Meanwhile, prepare the fried rice sauce. Mix all ingredients together and set aside.
Once the shrimp has marinated it’s time to cook the shrimp. Place the shrimp in a large cold skillet pan with sides. Turn the heat to high and cook the shrimp for 4 minutes on one side. Remove the skillet from the heat and flip the shrimp over. Let them cook for an additional 2-3 minutes or until the shrimp are pink and fully cooked. Remove the shrimp from the pan.
Place the skillet pan back on to the heat. Add another tablespoon of sesame oil to the pan, and then add only the white parts of the green onion and minced carrot. Saute over medium/high heat for 2-3 minutes.
Then, add the chilled white rice and sauté for another 2-3 minutes. Add the red pepper and frozen edamame and saute for another 2-3 minutes. Finally, add fried rice sauce and cooked shrimp and continue to cook for 3-4 minutes.
Turn heat down to medium and then create a large well in the center of your pan. Crack in 3 large eggs and scramble. Then, add 1 teaspoon soy sauce to the scrambled eggs and mix. Let eggs cook in the pan, folding them onto themselves while maintaining larger chunks of scrambled eggs. Once the eggs are fully cooked, mix everything together to combine.
Serve shrimp fried rice with the green parts of the green onion.