1. Heat 1 tablespoon of vegetable oil in a large skillet or wok 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. In the same skillet, add the remaining tablespoon of oil. Stir in the minced garlic, red bell pepper, and frozen peas and carrots. Sauté for about 3-5 minutes, until the vegetables are tender.
3. Push the vegetables to the side of the skillet and add the cooked rice. Drizzle with soy sauce, sweet chili sauce, and sriracha. Stir everything together, making sure the rice is well-coated with the sauces.
4. Return the shrimp to the skillet, stirring to combine with the rice and vegetables. Cook for another 2-3 minutes until everything is heated through.
5. Garnish with chopped green onions and sesame seeds before serving. Season with salt and pepper to taste.

This method brings out the vibrant flavors and colors, reminiscent of the festive meals my family would enjoy together. Remember to taste as you go, adjusting the seasoning to suit your palate just like my abuela taught me.