Prep the Shrimp: If using frozen shrimp, make sure they're completely thawed. Pat them dry with paper towels.

Scramble the Eggs: Heat a little bit of oil (about 1 teaspoon) in a large skillet or wok over medium-high heat. Pour in the beaten eggs and cook, stirring gently, until they're just set but still slightly soft. Remove the eggs from the skillet and set aside.

Cook the Shrimp: Add another teaspoon of oil to the skillet. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside with the eggs.

Sauté the Vegetables: Add the remaining oil to the skillet. Add the diced onion and carrots and cook for 3-4 minutes, until they start to soften. Then add the bell pepper and cook for another 2 minutes. Finally, add the frozen peas and cook for 1 minute, just until heated through.

Add the Rice: Push the vegetables to one side of the skillet. Add the cold, cooked rice to the other side. Break up any clumps with your spatula. Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the rice.

Combine Everything: Stir everything together – rice, vegetables, eggs, and shrimp. Cook, stirring frequently, for 3-5 minutes, until the rice is heated through and slightly crispy in some spots.

Garnish and Serve: Remove from heat and stir in the sliced green onions. Serve immediately.