In a large nonstick wok-style pan, heat 2 olive oil sprays and cook the eggs. After the eggs are cooked, remove them from the pan and set aside and break the eggs apart.
Add the red pepper, onion, peas and carrots, snap peas, garlic and ginger to the pan. Sauté for 5-7 minutes until the peas and carrots are cooked through.
Add the shrimp and stir until cooked through (they will shrink and change colors). Add in the rice and heat through then add in the cooked egg, soy sauce and rice wine vinegar.
What I absolutely love about this recipe is truly how easy it is to make. I use frozen jumbo shrimp and it makes the cooking time go down significantly.