Shrimp Fried Rice with Mixed Vegetables

Instructions:
Step 1: Heat 1/2 tbsp oil in a large skillet or wok over medium heat. Pour in beaten eggs and scramble until just set. Remove and set aside.
Step 2: Add another 1 tbsp oil to the skillet. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
Step 3: In the same skillet, add remaining oil and sauté garlic for 30 seconds. Add carrots and peas, cooking for 3-4 minutes until tender.
Step 4: Add the cooked rice, breaking up any clumps with a spatula.
Step 5: Stir in soy sauce, oyster sauce (if using), and sesame oil. Mix well.
Step 6: Return cooked eggs and shrimp to the skillet. Add green onions and stir to combine.
Step 7: Season with salt and pepper to taste. Cook for 1-2 more minutes until everything is heated through.
Step 8: Garnish with chopped cilantro or parsley if desired and serve hot.

Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oil, or microwave in short intervals, stirring in between.