Heat vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2 to 3 minutes until pink and opaque. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and frozen mixed vegetables. Stir-fry for 2 minutes until the vegetables are softened and fragrant.

Push the vegetables to one side of the skillet. Crack the eggs onto the empty side and quickly scramble them until fully cooked.

Add the chilled cooked rice to the skillet, breaking up any clumps with a spatula. Toss the rice, vegetables, and scrambled eggs together until evenly distributed.

Return the cooked shrimp to the skillet. Drizzle the soy sauce and sesame oil over the mixture. Stir-fry for another 2 to 3 minutes until everything is heated through.

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