Preheat the oven to 425°F (220°C).
On a large sheet pan, spread 1 tablespoon of vegetable oil evenly over the surface.
Add the diced yellow onion, thawed peas and carrots, and minced garlic to the sheet pan. Toss to coat with oil evenly.
Spread the vegetables out in an even layer and roast in the oven for 8 minutes.
Remove the sheet pan from the oven and add the shrimp in a single layer over the vegetables.
Drizzle 1 tablespoon of vegetable oil and the sesame oil over the shrimp and vegetables. Sprinkle with salt and black pepper.
Return the sheet pan to the oven and roast for 6 to 8 minutes, until the shrimp are pink and cooked through.
Remove the sheet pan from the oven and push the shrimp and vegetables to one side.
Pour the beaten eggs onto the empty side of the sheet pan and gently scramble with a spatula until just set, about 2 minutes.
Add the cooked rice and soy sauce to the sheet pan. Toss all ingredients together thoroughly to combine and evenly coat the rice with soy sauce.
Return the sheet pan to the oven and roast for an additional 4 minutes to heat through and slightly crisp the rice.
Remove from the oven and sprinkle sliced green onions over the top before serving.