Cook 2 cups of rice and let it cool completely
Peel and devein 1 pound of shrimp
Chop 1 small onion, 2 cloves garlic, and 2 green onions
Beat 2 eggs in a bowl
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat
Cook the shrimp for 1 to 2 minutes per side until pink, then remove
Add a little more oil to the pan if needed
Sauté the onion and garlic for 1 to 2 minutes
Push the vegetables to one side and scramble the eggs
Add the cold rice and break up any clumps
Stir in 2 to 3 tablespoons soy sauce
Add 1 cup frozen peas and carrots
Return the shrimp to the pan
Add salt and black pepper to taste
Stir-fry for 2 to 3 minutes until everything is hot
Mix in the green onions
Serve immediately