Heat a large skillet on medium heat and add canola oil.
To the pan, add the shrimp. Top each shrimp with salt and pepper.
As soon as the shrimp starts to turn a white color on the bottom side (about 1 or 2 minutes), turn each piece over and cook the other side for about the same amount of time.
When the shrimp are thoroughly cooked, transfer them from the pan on to a plate and set aside.
Heat the same skillet on medium heat (with the canola oil still in it). To the pan add carrots and stir.
To the pan add the cooked white rice and stir. Next add garlic and onions, and stir. Drizzle sesame oil over the rice and stir.
To the pan add soy sauce and stir. Continue stirring for 4 minutes.
Add the green peas and stir. Then add the shrimp back in the pan and stir.
Use a spoon to move the ingredients to the sides of the pan to create an open area in the middle.
Pour the beaten eggs in the middle of the pan and stir just the eggs as they’re cooking. Try not to mix them in with the other ingredients until they’re scrambled.
The dish looks best if the eggs are scrambled first before mixing them with the other ingredients. Some of the ingredients will sneak in with the eggs while they’re cooking but no worries.
Once the eggs are scrambled, stir them in with the other ingredients.
Serve warm right out of the skillet and garnish with the chopped or thinly sliced green onions.