In a large wok, heat oils on high heat. Add garlic, ginger, and pork. Stir-fry until pork is nearly cooked - about 2 minutes. Add shrimp, and stir-fry until shrimp is nearly opaque. Be careful to not overcook. Remove to a large bowl.
Add bell pepper and sugar snap peas to the hot wok. Stir-fry 1-2 minutes, until the bell pepper barely begins to soften. Add the bean sprouts, and stir-fry an additional minute. Remove to the bowl with the shrimp and pork.
In a separate non-stick saute pan coated with cooking spray, cook the eggs as for an omelet. Flip when the eggs are set, and turn off the heat.
At this point, you may wish to add a bit more oil to the wok. Whisk the soy sauce, oyster sauce, and sriracha sauce together. When the wok is hot, add the cooked rice to the wok. Give it a good stir, and then add the soy sauce, sriracha sauce, and oyster sauce. Stir-fry over high heat to combine the sauces with the rice. Continue stir-frying the mixture until the ingredients are well-combined.
Return the shrimp, pork, and vegetables to the wok. Stir-fry to combine all ingredients. Turn off the heat on the wok.
Slide the omelet on to a cutting board. Cut in half and then julienne.
Garnish the fried rice with scallions and julienned egg. Serve.