Shrimp and eggs

I don't think I've ever made this myself. Mom used to make it fairly often; for some reason it was frequently the last lunch before my brother-in-law headed back home after a visit, like November 27, 2016:

• 3.0 oz. shrimp, peeled and deveined, tail removed, cut into bite-sized pieces (cooked or raw)
• 2 scallions, cut into 1" pieces
• 2 eggs (scrambled)

Serve with rice, optionally furikake, and soy sauce.