Begin by heating 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add half of the minced garlic and sauté for about 30 seconds, or until fragrant and golden.

Introduce the medium shrimp to the pan. Stir-fry for 2-3 minutes, or until they turn pink and opaque, then remove from the pan and set aside.

In the same pan, add more oil if necessary, then toss in the remaining garlic and the white parts of the sliced green onions. Sauté for another 30 seconds until aromatic. Scramble the beaten eggs until just set.

Add the chilled jasmine rice, thawed peas, and carrots to the skillet. Stir-fry for about 2-3 minutes until heated through.

Return the cooked shrimp to the pan. Add soy sauce, oyster sauce, sesame oil, and black pepper, tossing together for 2 minutes.

Taste and adjust seasonings with additional soy sauce or pepper as desired. Remove from heat, garnishing with the green parts of the green onions.