Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add half of the minced garlic and sauté for about 30 seconds until fragrant and golden.

Add 10 oz of medium shrimp to the skillet, cook for 2 to 3 minutes until they turn pink and opaque, then remove them from the skillet.

In the same skillet, add the remaining vegetable oil, the rest of the minced garlic, and the white parts of the green onions. Sauté for another 30 seconds.

Push the mixture to one side and pour in 2 lightly beaten eggs, scrambling them until just set before mixing everything together.

Add the chilled jasmine rice and break up clumps, stirring in the thawed frozen peas and carrots. Stir-fry for 2 to 3 minutes.

Return the cooked shrimp to the skillet, drizzle in the soy sauce, oyster sauce, sesame oil, and black pepper. Stir-fry for another 2 minutes.

Taste and adjust seasoning, then garnish with the green parts of the sliced green onions and serve immediately.