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

Heat remaining tablespoon vegetable oil in same skillet; add scallion whites, garlic and ginger. Cook, stirring, until fragrant, about 1 minute.

Add rice and stir to coat. Cook until rice is crisp, about 2 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, peas, soy sauce, vinegar, sesame oil and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.