To make stir-fry sauce, mix chili paste, oyster sauce, soy sauce, honey, fish sauce, and hoisin sauce into a pyrex measuring cup and stir until mixed well.  Set aside until ready to use.

Next, heat 1 tablespoon canola oil in a wok or large nonstick skillet over medium-high heat. Season shrimp with salt, add to wok and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.

Heat remaining tablespoon of canola oil in same skillet; add scallions, carrots, and cook until starting to soften, 3-4 minutes.  Next, add garlic and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 3-4 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.

Add edamame or peas, cooked shrimp, and stir fry sauce to the wok. Cook, tossing constantly, until shrimp and vegetables are heated through, and everything is combined, 2-3 minutes.