Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add minced garlic and sauté until fragrant.
Increase the heat to high and add the shrimp, cooking until they turn pink.
Remove the shrimp and set aside.
In the same skillet, add the remaining oil and mixed vegetables, cooking for 3-4 minutes.
Push the vegetables to the side and pour in the beaten eggs, scrambling them until fully cooked.
Add the cooked rice, shrimp, and soy sauce to the skillet.
Toss everything together, ensuring the rice is heated through.
Season with salt and pepper to taste.
Garnish with chopped green onions before serving.