In a medium bowl, combine the cleaned, deveined large shrimp with 1 tablespoon of soy sauce, and sprinkle with salt and black pepper to taste. Toss gently to coat and marinate for 15 to 30 minutes.

Break up day-old jasmine rice gently to ensure even frying and set aside.

Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Pour in the beaten eggs and cook until fluffy, then scramble and transfer to a plate.

In the same skillet, add minced garlic and sauté for 30 seconds, then add marinated shrimp and cook until pink and opaque.

Add frozen peas and carrots, cooking for 2-3 minutes until heated through.

Mix in prepared jasmine rice, breaking apart clumps and ensuring even distribution.

Drizzle in remaining soy sauce, oyster sauce, and sesame oil, stirring for a minute before folding in scrambled eggs and green onions.

Adjust seasoning with salt, pepper, and red pepper flakes if desired. Serve immediately.