Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
Cook the shrimp: Add shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside.
Scramble the eggs: In the same skillet, add the eggs and scramble until just set. Remove and set aside with shrimp.
Stir-fry vegetables: Add a little more oil if needed, then sauté garlic until fragrant. Add peas and carrots and stir-fry until just tender.
Combine ingredients: Increase heat to high and add the cooked rice, soy sauce, and oyster sauce. Stir-fry for 2-3 minutes.
Mix all together: Return the shrimp and eggs to the skillet. Add green onions and sesame oil. Stir everything together until well mixed and heated through.
Season: Adjust seasoning with salt and pepper, and serve hot.
