Heat a wok or large skillet over medium-high heat. Add 1/2 tablespoon of the vegetable oil. Pour in the lightly beaten eggs, scramble quickly until just set, and transfer to a plate.

Add another 1/2 tablespoon of oil to the pan. Add the shrimp and cook for 1-2 minutes per side until pink and cooked through. Remove and set aside with the eggs.

Add the remaining 1 tablespoon of oil to the pan. Sauté the diced carrots and green peas for 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Add the chilled cooked jasmine rice to the pan. Toss and press down gently with a spatula to break up any clumps.

Pour the soy sauce and sesame oil over the rice. Stir-fry for 2-3 minutes until the rice is heated through and evenly coated.

Return the cooked shrimp and eggs to the pan. Toss to combine everything. Garnish with chopped green onions and serve immediately.