Emeril's Kicked-Up Shrimp Fried Rice

1. Heat 1 Tb. of the peanut oil in a large skillet or wok over high heat. When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet of and on the heat as necessary, about 40 seconds. Transfer the eggs to a paper-lined plate and set aside. Chop the eggs into small pieces when cool enough to handle. 2. Add 1 Tb. of the remaining peanut oil to the skillet. 3. In a small bowl, season the shrimp with the Creole seasoning and a pinch of salt and pepper. When the oil is hot, add the shrimp to the skillet, in batches if necessary, and cook until pink and lightly caramelized, about 2 minutes per side. Remove from the skillet and set aside. 4. Add the remaining 2 Tb. peanut oil to the skillet. Add the greet onion bottoms (white portion), the ginger, and the garlic, and cook until fragrant, about 15 seconds. Add the rice, tossing, until it is hot and golden, about 2 minutes. Add the sesame oil and the stir-fry vegetables, and cook until heated through, 1 minute. Add the soy sauce, the reserved cooked eggs, and the shrimp, and cook until everything is warmed through, about 1 minute. 5. Season with salt and pepper to taste, garnish with green onion tops, and serve.