Cook jasmine rice according to package instructions or use a rice cooker. Let it cool slightly to prevent sticking. Use day-old rice if possible for best texture.

Peel and devein the shrimp if necessary. Season lightly with salt and pepper.

Beat eggs in a bowl. Heat a little oil in the wok over medium-high heat, pour in eggs, and scramble until just set. Remove and set aside.

Add vegetable oil to the wok, then sauté shrimp until pink and opaque, about 2-3 minutes per side. Remove and set aside.

In the same wok, add minced garlic, diced carrots, and peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

Add cooked rice, shrimp, and scrambled eggs back into the wok. Mix thoroughly. Add soy sauce, fish sauce, lime juice, salt, and pepper. Stir well to coat everything evenly.

Chop green onions and sprinkle over the fried rice. Serve hot with lime wedges if desired.