Get everything ready: Make sure the shrimp is cleaned, the rice is cold and fluffy, and the veggies are chopped.
Cook the shrimp: Heat 1 tbsp of oil in a pan over medium-high heat. Add shrimp, season, and stir-fry until pink. Remove and set aside.
Scramble the eggs: If the pan is dry, add a little oil. Pour in the eggs and scramble. Push to one side once done.
Sauté veggies and garlic: Add more oil, then cook garlic and vegetables for 2–3 minutes until slightly soft.
Add rice: Toss in the cold rice. Break up clumps and mix everything evenly.
Finish it off: Add the shrimp back in. Stir in soy sauce and sesame oil. Cook for 2–3 more minutes, then adjust the seasoning.
Top and serve: Mix in green onions, stir, and take off the heat. Serve hot.