Gather and prep your ingredients
Combine the soy sauce, 1 tbs of olive oil, ginger, and pepper. Stir until well mixed. Set aside.
Beat the eggs in a separate bowl.
Heat 1 tbs of olive oil over low heat in a large frying pan. Add the eggs and cook. To get the right texture, I don't "scramble them" as they cook. I cook until I can flip an egg "pancake". After flipping, I finish cooking them and then use a spatula to break them into pieces. Set aside.
If cooking shrimp, peel them.
Put shrimp in a frying pan over medium heat. Add the wine.
Flip shrimp halfway through cooking. Then remove and set aside.
Heat your wok (or large pan) over medium high heat. Add the last 1 tbs of olive oil.
Put your onion and garlic in the wok.
Stir until the onions are soft.
Add the peas, corn, and any other veggies. Stir and cook until proper texture is reached.
Add the chives, rice, eggs, sauce, shrimp (or other protein), and sesame oil.
Stir until everything is integrated, tender, and hot (but not so hot that you're burning it).
Garnish with the sesame seeds. Serve & Enjoy!