In a large skillet or wok add 1 teaspoon of vegetable oil and shrimp then cook for 2 to 3 minutes, seasoning with a little salt and pepper and flipping halfway through. Don't overcook. Set shrimp aside but leave oil/remnants in the pan.
Add other 2 teaspoons of vegetable oil, plus onion and garlic. Cook until onions are soft, about 2 to 3 minutes. Stir occasionally to keep the garlic from burning.
Add peas and carrots and cook until partially thawed, 1 to 2 minutes.
Turn the heat up to medium-high and add cooked rice. Cook for another 2 to 3 minutes until rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.
Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.
Add cooked shrimp back to the pan.
Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
Top with chopped green onions and/or cilantro, optional.