In a bowl, season cleaned and deveined shrimp with adobo. Mix in well.
Heat 2 tbsp oil in a wok or deep bottomed skillet over medium-high heat.
Once oil is hot, add the seasoned shrimp and cook no longer than 5 minutes while stirring frequently. Do not overcook.
Remove shrimp and set aside. Leave the oil in the wok.
Add peas, carrots and onions. Sauté for 3 to 4 minutes until onions are turning translucent.
Push the vegetables to the sides of the wok creating an empty circle in the middle.
If the circle is dry, add about 1 tbsp oil. Let it heat up for a few seconds.
Add the eggs to the circle. Let them sit until the whites are going from clear to white but yolks are still raw.
Now, start stirring the eggs in with the veggies.
Once eggs are clearly cooked through, under a minute, add cooked shrimp back in and stir all well.
Add rice and combine well.
Add 3 tbsp soy sauce and again combine well.
Taste the rice and decide if you want to add more soy sauce. Soy sauce is salty so after this add it little by little.
Once done, add the optional chopped chives and cilantro.
Serve and enjoy!!!