1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove from the skillet and set aside.
2. Add the remaining tablespoon of oil to the skillet. Stir in the garlic and cook for about 30 seconds until fragrant.
3. Add the red bell pepper, peas, and carrots to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender.
4. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
5. Return the shrimp to the skillet along with the cooked rice. Stir in the soy sauce, sweet chili sauce, and sriracha. Toss everything together until well combined and heated through.
6. Season with salt and pepper to taste and garnish with green onions and cilantro if using. Serve hot and enjoy!

Remember, the key to great fried rice is using cold, day-old rice. If you’re in a pinch, spread freshly cooked rice on a baking sheet and chill it in the fridge for at least 30 minutes.