1. Heat 1⁄2 tbsp of oil in a large wok over medium-high heat. Add eggs and scramble until fluffy, remove from the wok and set aside. Season to taste with salt and pepper.
2. Add another 1⁄2 tbsp of oil and heat. Once hot, add the shrimp, and stir-fry until cooked
through. Remove from the wok and set aside.
3. Add the remaining 1 tbsp of oil to the wok and heat. Once hot, add the rice, spreading out in an even layer, and season with paprika. Cook, without stirring, for 2 minutes or until crisp on the bottom.
4. Add the soy sauce and sesame oil to the wok, stir to combine with the rice, and stir-fry for 2 minutes more.
5. Add the cooked eggs, shrimp, and peas to the wok and stir to combine with the rice. Season to taste with salt and pepper and serve.