Whisk together brown sugar, soy sauce, lime juice, 1/2 teaspoon red curry paste, and 1/8 teaspoon salt in a small bowl.

In another bowl, whisk eggs and the remaining red curry paste.

Chop green onion greens diagonally and the white parts into 1-inch pieces, keeping them separate.

Heat a wok or nonstick skillet over medium-high heat.

Add 2 teaspoons of canola oil to the pan, swirling to coat.

Stir cooked rice for 1 1/2 minutes, then transfer to a large bowl.

Add another 2 teaspoons oil to the pan.

Cook shallots for 30 seconds until soft, stirring constantly.

Add shrimp and cook for 2 minutes, until heated through.

Add the brown sugar-soy sauce mixture to the pan.

Bring to a boil, then reduce to a simmer.

Simmer for 2 minutes until the liquid thickens slightly.

Add the contents of the pan to the rice in the large bowl.

Return the pan to medium-high heat.

Add another 2 teaspoons oil, then add broccoli and red bell pepper.

Stir for 3 minutes until just tender.

Add the remaining 1/8 teaspoon salt, white parts of green onions, and minced garlic.

Stir for 1 minute until fragrant.

Return the shrimp and rice mixture to the pan and stir until combined and heated through.

Transfer all contents back into the large bowl.

Return the pan to medium-high heat.

Add the remaining teaspoon of oil, swirling to coat.

Add the egg mixture and cook for 1 minute until just set.

Transfer the egg to a cutting board and roughly chop.

Stir it into the shrimp-rice mixture along with half of the remaining chopped green onions.

Serve with more green onions on top and lime wedges on the side.