Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove from the wok and set aside.

In the same wok, add another tablespoon of vegetable oil. Add minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.

Add the diced carrots and peas, and stir-fry for 3-4 minutes until tender.

Add the shrimp to the wok and cook until they turn pink, about 2-3 minutes.

Add the cooked rice, soy sauce, sesame oil, and black pepper. Stir well to combine all ingredients.

Finally, add the scrambled eggs and sliced green onions. Stir-fry for an additional 2 minutes until everything is heated through.