In a large skillet over medium-high heat, heat the vegetable oil, coating the bottom in the process.
Add in the scallions, garlic, and ginger, and cook until aromatic (approximately 30 seconds).
Add in the baby corn and cook, stirring frequently, for 1 minute.
Add in the rice and peas. Stir for 2 minutes while breaking up any rice clumps.
Add the Sriracha hot sauce, sesame oil, and soy sauce. Stir to combine.
Add black pepper (to taste).
Plate the rice, then top with either grilled shrimp or grilled chicken (optional).