Peel shallots and slice them longwise thinly. Divide off about ⅓ cup of shallots for cooking the fried rice later.
Heat about ½ cup of peanut oil in your wok or skillet over medium high heat. Once hot, add all the shallots except for the reserved ⅓ cup. Fry, stirring occasionally, until they are browned and crispy, about five minutes.
Remove shallots and let them drain on a paper towel until you need them later.
Pour out extra peanut oil, leaving about ¼ cup of oil. Add peas, corn, and fresh shallots. Cook, stirring occasionally for a few minutes until veggies are soft.
Scrape veggies to one side of the pan and add garlic and ginger to the spot. Cook for 30 seconds, then stir into the rest of the veggies.
Add rice and cook for a few minutes, stirring occasionally. Whisk eggs together with sesame oil.
Pour eggs into center of rice. Stir vigorously until eggs cook. Season with soy sauce.
Serve immediately topped with crispy fried shallots, lime wedges, kimchi, Sriracha, and extra soy sauce.