Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the shrimp with 1 tablespoon of vegetable oil, 1 tablespoon soy sauce, and half of the minced garlic. Toss to coat evenly.
Spread the shrimp evenly on a large rimmed sheet pan in a single layer.
In the same mixing bowl, add the cooked rice, thawed peas and carrots, diced red bell pepper, sliced green onions, remaining garlic, remaining 1 tablespoon vegetable oil, 2 tablespoons soy sauce, oyster sauce, sesame oil, ground black pepper, and salt. Mix well to combine all ingredients thoroughly.
Push the shrimp to one side of the sheet pan and spread the rice and vegetable mixture evenly on the other side.
Create two small wells in the rice mixture and pour the beaten eggs into the wells.
Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the shrimp are pink and cooked through and the eggs are set.
Remove the sheet pan from the oven and use a spatula to break up the cooked eggs and gently toss the shrimp and rice mixture together until well combined.
Serve hot, garnished with additional sliced green onions if desired.