Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and sauté 30 seconds. Add in the shrimp, season with a generous pinch of salt and pepper, and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp to a plate and reserve.
In the same pan, over medium heat, heat the remaining 2 tablespoons vegetable oil and add onion and the remaining garlic, ginger and scallions. Sauté 30 seconds, and then add in the carrots, peppers and peas, season with salt and pepper. Sauté the veggies until they begin to brown and caramelize, 4 to 5 minutes.
Increase heat to high, immediately add the rice, pea shoots (if using), soy sauce and oyster sauce, and stir until combined. Continue stirring for an additional 3 - 4 minutes to fry the rice. Add the sesame oil, stir to combine, and remove from heat.