Season the shrimp with half the salt and pepper.

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Cook the shrimp for 2-3 minutes until pink and opaque, then remove and set aside.

Season the chicken with the remaining salt and pepper.

Heat another tablespoon of oil in the same pan. Add the chicken and diced onion, cooking until the chicken is fully cooked and the onion is softened, about 5-7 minutes.

Add the minced garlic to the pan and cook for about 30 seconds, until fragrant.

Push the chicken and vegetables to one side of the pan. Add the remaining tablespoon of oil to the empty side, then add the rice and stir-fry it for a few minutes to heat through and lightly toast.

Combine the rice with the chicken and vegetables in the pan.

Add the frozen peas and carrots, cooking for 1-2 minutes or until heated through.

Push everything to one side of the pan and pour the beaten eggs onto the empty side. Cook the eggs, stirring gently, until they form a soft scramble.

Add the shrimp back to the pan with the soy sauce and sesame oil, stirring everything together until well combined.

Taste and adjust seasoning with additional soy sauce if needed. Serve warm