Heat large skillet over medium/medium-high heat and add about 2 tablespoons of vegetable oil and a pinch of red pepper flakes. Swirl the oil around the pan a bit, infusing it with the red pepper flavor.

Add in your shrimp in a single layer and let them cook about 2 1/2 minutes per side, or until cooked through and seared. Remove to a bowl and toss with a bit of the Classic Stir Fry Sauce.

Add a bit more oil and toss in your diced onion and saute it for about 7 minutes, until they turn a golden brown color, then remove to a plate.

Lightly beat an egg with a few drops each of sesame oil and soy sauce (or tamari if you have it) and add to skillet. Swirl it around until it sets, then use a wooden spatula to scramble the egg. Remove it and add it to the plate with the cooked onion.

Add 1 tablespoon of vegetable oil to skillet and add snow peas and carrots. Saute for about 2 minutes, then add in the cooked onion and egg pieces.

Add the cooked rice, green onions, and bean sprouts and saute for 3 minutes, stirring frequently.

Stir in about 2 tablespoons of soy sauce and some Classic Stir-Fry Sauce, as much as you'd like, and saute for another minute.

Fold in your cooked shrimp and let cook for one final minute.