Heat a large skillet or wok over medium heat. Add the vegetable oil and 1 tablespoon of sesame oil. Once heated, add the shrimp, season with ½ teaspoon salt and ¼ teaspoon black pepper, and cook for about 2-3 minutes per side or until the shrimp are pink and no longer opaque. Remove the shrimp and set aside.

To the same skillet or wok, add the diced onion and the frozen peas and carrots. Sauté for 3-4 minutes, stirring often, until the vegetables are tender.

Push the cooked vegetables to the edges of the pan, creating a well in the center. Pour the beaten eggs into the center and scramble them. Once fully cooked, mix them into the vegetables.

Add the cooked rice to the skillet or wok, breaking up any clumps as needed. Return the cooked shrimp to the pan.

Pour in the soy sauce and the remaining ½ tablespoon of sesame oil over the rice mixture. Stir fry everything together, mixing well until the rice and vegetables are evenly coated and heated through, about 3-4 minutes.

Remove the skillet or wok from the heat and stir in the chopped green onion.

Serve immediately, garnish with additional green onion, if desired. Enjoy!