Cook the rice and water according to the package instructions and set aside. (Note: The rice can be made ahead of time and stored in the refrigerator for up to 3 days.)

Heat the oil in a large pot or deep skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Transfer the shrimp to a plate and set aside.

In the same pot, add the onion and garlic. Cook for 5-7 minutes, until softened.

Add the frozen peas and carrots, and cook for another 3-4 minutes.

Push the veggies to one side of the pot. Pour the beaten egg into the empty side and scramble until fully cooked.

Add the cooked rice to the pot and stir well to combine with the veggies and egg. Add the soy sauce, sesame oil, and cooked shrimp. Stir until everything is well mixed and heated through.

Season with salt and pepper to taste, and serve.