Heat a tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and diced onion, sautéing for about 2 minutes until fragrant and translucent.

Stir in the mini shrimp, cooking for 3-4 minutes until they turn pink. Push the shrimp to one side of the pan.

Add your mixed vegetables and cook for 2-3 minutes, stirring continuously until vibrant and slightly tender.

Push the shrimp and vegetables to one side of the pan and add the cold cooked rice, breaking up clumps and mixing it in.

Pour in the soy sauce evenly over the rice. Stir thoroughly, then make a well in the center, crack in the eggs, and scramble for about 1 minute.

Stir-fry for another 4-5 minutes, ensuring the eggs are fully cooked and everything is heated through.

Remove from heat and garnish with thinly sliced green onions before serving hot.