Preheat the oven to 400°F (200°C).
Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is cooked and water is absorbed. Remove from heat and fluff with a fork.
While the rice cooks, line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, toss the shrimp with 1 tablespoon of vegetable oil and a pinch of salt and pepper. Spread the shrimp evenly on one side of the sheet pan.
On the other side of the sheet pan, spread the diced onion and thawed peas and carrots in an even layer.
Place the sheet pan in the oven and roast for 8 minutes.
Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add the beaten eggs and scramble until just set. Remove from heat and set aside.
After 8 minutes, remove the sheet pan from the oven. Add the minced garlic to the vegetables and shrimp, stirring gently to combine.
Add the cooked rice evenly over the vegetables and shrimp on the sheet pan. Drizzle the soy sauce, oyster sauce, and toasted sesame oil over the rice mixture. Sprinkle the ground white pepper evenly on top.
Return the sheet pan to the oven and bake for an additional 7 to 10 minutes, stirring halfway through, until the shrimp are opaque and cooked through and the rice is heated.
Remove the sheet pan from the oven. Gently fold the scrambled eggs into the rice mixture.
Sprinkle the sliced green onions on top before serving.