Rinse the jasmine rice under cold water until the water runs clear. Combine rice and water in a pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until rice is cooked.

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

In the same skillet, add minced garlic, diced carrots, and green peas. Stir-fry for about 3-4 minutes or until the vegetables are tender.

Push the vegetables to one side of the skillet. Pour the beaten eggs into the other side and scramble them until fully cooked.

Add the cooked rice and shrimp back into the skillet. Pour in the soy sauce and stir everything together until well mixed and heated through.

Garnish with chopped green onions and serve hot.