Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink. Remove shrimp and set aside.

In the same wok, add the beaten eggs. Scramble for 1-2 minutes until fully cooked, then remove and set aside with the shrimp.

Add the remaining 1 tbsp of vegetable oil to the wok. Sauté the garlic, peas, and carrots for 2 minutes until softened.

Stir in the chilled cooked rice, breaking up any clumps. Pour in the soy sauce and sesame oil. Toss constantly for 3-4 minutes until the rice is heated through.

Return the cooked shrimp and scrambled eggs to the wok. Add the green onions and toss everything together for 1 minute before serving.