In a large 12 inch skillet or wok, heat 2 Tbsp vegetable oil and 1 Tbsp sesame oil over medium high heat. Add shrimp to pan, season with salt and pepper. Cook for 2-3 minutes just until lightly pink. Remove to a platter.
To the skillet, add remaining vegetable oil and sesame oil. Add onion, garlic, ginger, and red pepper flakes to pan. Cook for 2 minutes until beginning to soften and brown, then add peas and carrots and corn. Cook over medium-high heat for 2-3 minutes.
Push vegetables to side of pan. Add butter to skillet. Once melted add beaten egg. Season egg to your taste lightly with salt. Cook until soft scrambled, breaking up into bite size pieces.
To the pan add shrimp, rice and soy sauce plus hoisin or oyster sauce, if using. Mix until all ingredients are evenly combined. Cook over medium high heat stirring, for 5 minutes.