Heat the sesame oil in a cast iron skillet or wok over medium high heat. Season the shrimp with salt and cook them in the pan until they are pink and cooked through, about three minutes. In the meantime, whisk together the eggs and milk in a bowl.

Remove the shrimp to a plate when they are done and pour the egg mixture into the hot pan. Let the eggs scramble and cook completely, then remove them to the same plate as the shrimp. Add the onion, garlic, rice and peas to the pan and toss them together for about 30 seconds to let them get fragrant.

Deglaze the pan with the soy sauce and Sriracha, then add the ground ginger for more flavor and more salt to taste. Let everything meld together for 2-3 minutes while you constantly stir it. This is basically a stir fry after all!

Once it is done, scoop the shrimp fried rice into pretty bowls and top them with a sprinkle of the chopped fresh cilantro. Enjoy the homemade takeout without having to pick up the phone!