Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove the shrimp from the skillet and set aside.

In the same skillet, add the remaining tablespoon of vegetable oil. Add the mixed vegetables and cook for 2-3 minutes until tender.

Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.

Add the cooked rice to the skillet, breaking up any clumps. Stir in the soy sauce, oyster sauce (if using), and sesame oil. Mix well to combine all ingredients.

Return the cooked shrimp to the skillet and add the chopped green onions. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

Serve hot, garnished with additional green onions if desired.