Preheat a large skillet or wok to medium heat. Add 2 tablespoons vegetable oil and 1 pound large shrimp to the skillet and season with salt and pepper to taste. Cook the shrimp for 3-5 minutes or until no longer pink. Remove the shrimp from the skillet and set aside.

Returning to the skillet, add 1 small chopped white onion and 1 cup frozen peas and carrots. Cook for 3-5 minutes or until tender.

Slide the vegetables to the side and pour 3 beaten eggs onto the other side. Using a spatula, cook and scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

Increase the heat to medium-high. Add 3 cups cooked rice* and the cooked shrimp to the veggie and egg mixture. Pour in 3 tablespoons soy sauce and 2 tablespoons sesame oil, then stir until heated through and combined. Season with additional salt and pepper to taste, if needed, then garnish with 2 tablespoons chopped green onions.