In a small bowl, whisk together the soy sauce and honey. Set it right next to the stove because things move fast once you start cooking.

Heat a large skillet or wok over high heat until it is very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil and swirl to coat. Add the shrimp in a single layer. Cook for about 1 minute per side until they are pink and just curled. Do not crowd the pan or they will steam instead of sear. Transfer the cooked shrimp to a plate and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same hot pan. Add the minced garlic and cook for about 30 seconds, stirring constantly, until it is fragrant but not burned. Add the cold day-old rice and press it flat against the pan. Let it sit without stirring for 1 minute so the bottom gets a little toasty, then stir and press again. Keep doing this for about 3 to 4 minutes total until the rice grains are hot and starting to separate.

Push the rice to one side of the pan to clear a space. Pour the beaten eggs into the empty space and scramble them gently with your spatula, breaking the curds into small pieces. When the eggs are just set but still look a little soft, about 45 seconds, stir them through the rice to combine.

Add the frozen peas and pour the honey soy sauce mixture over everything. Stir to coat all the rice evenly. Add the black pepper and red pepper flakes if using. Cook for 1 to 2 more minutes, stirring, until the peas are heated through and the sauce has coated everything.

Return the cooked shrimp to the pan and toss everything together for about 30 seconds just to warm the shrimp back through. Drizzle the sesame oil over the top, give one final stir, and serve immediately topped with sliced green onions.