Heat 1 tbsp oil in skillet over med-high; pat shrimp dry + sauté with salt/pep 2-3 min until shrimp is pink, opaque + cooked through

Add rice, 1 tbsp soy sauce + salt/pep to skillet then toss with shrimp; move rice + shrimp to one side of pan; add 1 tbsp oil + ½ cup eggs to empty side of pan + scramble eggs until just set 1 min; turn off heat + combine rice, shrimp + eggs, breaking up any large pieces of egg

Stir in sweet chili sauce, mayo + chopped scallions then divide to plates