In a large wok or skillet, over medium heat combine 2 tablespoons oil, bell peppers, onions, and carrots. Sauté for 3-5 minutes over medium heat, or until they start to become tender.
Add minced garlic, and sauté another 1 minute, or until fragrant.
Whisk eggs together in a medium-sized bowl. Either push all vegetables to one side of the skillet, or remove and place on a separate plate.
Drizzle 1 tablespoon of oil in the spot you have cleared and add in the whisked eggs, ½ teaspoon salt and black pepper. Scramble in that spot for 2-3 minutes, or until cooked. Once cooked, you can combine the eggs with the rest of the vegetable mixture, and either move it back to the side of the skillet or remove and place on a separate plate.
Add 1 additional tablespoon of oil to the cleared spot in the pan. Add in shrimp and sauté for 1-2 minutes, or until they are lightly fried. Mix together the shrimp, vegetables, and eggs and then add in the cooked rice.
Pour in soy sauce, rice vinegar, sesame oil, and ½ teaspoon of salt, to taste. Cook over medium heat for 10 minutes, stirring occasionally.
Mix in thawed peas during the last 4 minutes of cooking and mix everything together.
If you like extra crispy fried rice, let rice sit over medium to medium-high heat for a full minute before mixing again. Rice likes to stick to the bottom of the pan so be sure to scrape all of the crispy goodness off of it! Repeat this process until it has reached your desired crispiness.
Serve immediately with finely chopped green onions and enjoy!