In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove from the skillet and set aside.

Scramble the Eggs

In the same skillet, add another tablespoon of vegetable oil. Pour in the beaten eggs and scramble until fully cooked. Remove and set aside with the shrimp.

Stir-Fry the Vegetables

Add the remaining tablespoon of oil to the skillet. Sauté the minced garlic for about 30 seconds until fragrant. Add the peas and carrots, and cook for another 2-3 minutes until heated through.

Combine Ingredients

Add the cooked rice to the skillet, mixing well with the vegetables. Stir in the shrimp and scrambled eggs.

Season the Rice

Pour the soy sauce and sesame oil over the rice mixture. Stir well to combine and heat through. Season with salt and black pepper to taste.

Garnish and Serve

Remove from heat, garnish with chopped green onions, and serve immediately.