Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium high heat.

Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.

Add the remaining tablespoon of vegetable oil to the skillet. Add the garlic, peas, and carrots and cook until tender, about 3-4 minutes.

Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then stir in with the vegetables.

Add the cooked rice to the skillet and stir to combine with the vegetables and eggs.

Add the cooked shrimp back to the skillet. Drizzle the soy sauce, oyster sauce, and sesame oil over the mixture. Stir well to coat everything evenly.

Cook for an additional 2-3 minutes to heat everything through. Season with salt and pepper to taste.

Serve hot and enjoy!