Cook the shrimp: Pat the shrimp dry and season with a pinch of salt and pepper. Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat and cook the shrimp for 1-2 minutes per side, until pink and opaque and curled into a loose C shape. Transfer to a plate.

Scramble the eggs: Add another tablespoon of oil, pour in the beaten eggs, and scramble for about 1 minute until just set. Transfer them to the shrimp plate.

Soften the vegetables: Add the last tablespoon of oil, then the peas and carrots, garlic, and ginger. Stir-fry for 2 minutes until fragrant and the vegetables are heated through.

Fry the rice: Add the cold rice, breaking up any clumps with your spoon. Spread it out and let it cook undisturbed for 1-2 minutes, then stir and repeat for 3-4 minutes total, until the rice is hot and starting to toast.

Season: Drizzle in the soy sauce, oyster sauce if using, and sesame oil. Toss well so the rice is evenly coated and takes on color.

Bring it together: Return the shrimp and egg to the pan along with the green onions. Toss everything for another minute until heated through.

Taste and serve: Taste and add a little more soy sauce or a pinch of salt if needed, then serve hot.