Prepare all your ingredients by ensuring the rice is cold, the shrimp are peeled and deveined, the eggs are beaten, and the vegetables, garlic, and green onions are chopped as needed.

In a small bowl, whisk together the soy sauce and sesame oil; set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat, then add the beaten eggs and scramble them until fully cooked, breaking them into small pieces before removing them from the skillet.

Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque, before removing them and setting aside.

Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, then add the frozen peas and carrots and cook for 2-3 minutes until slightly tender.

Add the cold rice to the skillet and break up any clumps with your spoon, then pour in the soy sauce mixture and stir-fry for 3-5 minutes, ensuring the rice is well coated and heated through.

Return the cooked shrimp and scrambled eggs to the skillet, add the chopped green onions, and toss everything together for another 1-2 minutes until heated through and combined.

Serve the shrimp fried rice immediately, optionally garnishing with sesame seeds.