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Heat 1 tablespoon oil in a large pan or wok to medium-high. Season the shrimp with salt and pepper, then add to the hot pan. Stir fry for 3-4 minutes, or until the shrimp are cooked through. Remove shrimp from pan, cover, and set aside.
Add scrambled eggs to the hot pan and cook, stirring, until the eggs set and are nice and fluffy, 1-2 minutes. Transfer to a bowl and set aside.
Return the pan to high heat and add 1 tablespoon oil. Add the peppers and onion. Stir fry for 2-3 minutes, until the vegetables soften to your liking.
Add the garlic and stir fry 30 seconds, until you can smell the gorgeous garlic.
Add remaining 1 tablespoon oil and heat. Stir in the rice, green onions, soy sauce and fish sauce. Stir fry the rice for 1-2 minutes, stirring a bit, until everything is combined and rice is done to your liking.
Stir in reserved shrimp and scrambled eggs. Warm through 1-2 minutes and serve.