Preheat the oven to 400°F (200°C).
In a medium saucepan, combine the uncooked rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until rice is cooked and water is absorbed. Remove from heat and let stand covered for 5 minutes.
Spread the cooked rice evenly on a large rimmed sheet pan.
In a small bowl, toss the shrimp with 1 tablespoon of vegetable oil, 1 tablespoon soy sauce, and 1/4 teaspoon black pepper. Arrange the shrimp in a single layer on one side of the sheet pan.
In a separate bowl, whisk the beaten eggs with a pinch of salt.
Pour the eggs over the rice on the sheet pan, spreading evenly.
Scatter the thawed peas and carrots, diced onion, and minced garlic evenly over the rice and eggs.
Drizzle the remaining 1 tablespoon vegetable oil, 2 tablespoons soy sauce, and oyster sauce over the entire sheet pan mixture.
Gently toss everything on the sheet pan with a spatula to combine ingredients evenly without disturbing the shrimp placement too much.
Place the sheet pan in the preheated oven and bake for 12-15 minutes, stirring once halfway through cooking, until the shrimp are pink and cooked through and the eggs are set.
Remove from oven and sprinkle sliced green onions over the top.
Serve warm directly from the sheet pan.