Dice the carrot and onion, and slice the green onion. Thaw the frozen shrimp and pat dry.

Crack the eggs into a bowl, add a pinch of salt, and whisk well.

Heat a pan over medium heat, add 3 tbsp of cooking oil, and stir-fry the vegetables until softened. Add the shrimp and cook until they turn pink.

Turn off the heat, add the cooked rice, and mix well.

Turn the heat to medium-low, add 1 tbsp oyster sauce, and mix well. Adjust seasoning with salt if needed.

Turn off the heat, add sesame oil, sesame seeds, and ground pepper, and mix to finish.

Plate the fried rice by placing shrimp at the bottom of a bowl, pressing rice firmly on top, and flipping onto a plate.

For scrambled eggs, heat a pan over low heat, add a bit of oil, pour in the egg mixture, and stir gently until 80% cooked. Turn off the heat and let residual heat finish cooking.