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. Continue to break the eggs apart. Add the red pepper, onion, peas and carrots, snap peas, garlic and ginger to the pan. Saute 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. Add in the cooked egg, soy sauce and rice wine vinegar. Stir to combine. You can add more soy sauce if necessary.
You can use larger shrimp than the salad style that I purchased. If you use larger shrimp, you can thaw them, and then soak them in soy sauce until it's time to add them to the recipe.