whisk together the soy sauce, oyster sauce, sesame oil, venegar and chilli sauce in a small mixing bowl and set aside
Place the shrimp in a small mixing bowl, add some oil, all the cumin, coriander, season with salt and pepper and toss to fully coat. Set shrimp aside
Heat more vegetable oil in a large pan on medium high. Once the oil is shimmering add the shrimp and stir fry until they curl up. 2-4 minutes. Remove the shrimp from the pan with a slotted spoon leaving the seasoning.
Add the onion whites, garlic and ginger to the pan and stir fry for 1-2 minutes until fragrant
Add the rice, snow peas, beansprouts and onion greens to the pan. Stir fry until the rice is crispy, 2-3 minutes
Form a hole in the center of the pan, crack in the two eggs and scramble. Once they start to solidify after 1-2 minutes, stir them into the rest of the rice.
Add the sauce and shrimp to the pan and stir to fully combine. Cook covered on medium for another 2 minutes, stirring once or twice.