Step 1: Prepare Ingredients: Make sure rice is cooked, cooled, and ready (day-old rice works best). Pat shrimp dry with a paper towel and season lightly with salt and pepper. Dice onions, thaw veggies, and slice green onions.

Step 2: Cook the Shrimp: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2–3 minutes until pink and opaque. Remove shrimp from the pan and set aside.

Step 3: Scramble the Eggs: Add a little more oil to the pan. Pour in the beaten eggs and scramble until just cooked through. Remove and set aside with the shrimp.

Step 4: Sauté Vegetables: Add the remaining oil to the pan. Stir-fry diced onion and garlic until fragrant, about 1–2 minutes. Add peas and carrots (or mixed vegetables) and stir-fry until heated through.

Step 5: Add Rice u0026 Sauces: Increase heat to high. Add chilled rice, breaking up clumps with a spatula. Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir well until rice is evenly coated and slightly toasted.

Step 6: Combine Everything: Return shrimp and scrambled eggs to the pan. Toss everything together until well mixed and heated through. Taste and adjust seasoning with salt, pepper, or extra soy sauce.

Step 7: Garnish u0026 Serve: Sprinkle with sliced green onions. Serve hot straight from the pan or in bowls.