Sear the seafood: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the 1 lb shrimp and cook for 2 to 3 minutes until pink. Remove and set aside.

Scramble the eggs: In the same pan, pour in the 2 beaten eggs, scramble quickly until just set, then transfer to the plate with the seafood.

Sauté aromatics and vegetables: Add the remaining 1 tbsp oil to the pan. Cook the 2 minced garlic cloves, 0.5 cup diced carrots, and 0.5 cup peas for 2 minutes until tender.

Toast the grains: Add the 3 cups of chilled cooked rice to the wok. Break up any clumps with a spatula and stir-fry for 3 to 4 minutes until thoroughly heated.

Combine and season: Return the cooked seafood and eggs to the pan. Pour in 2 tbsp light soy sauce and 1 tsp toasted sesame oil. Toss everything together evenly.

Garnish and serve: Stir in 0.25 cup chopped scallions, remove from heat, and serve immediately.