1. In small bowl, beat eggs with 1/4 teaspoon Garlic Salt; set aside.
2. In deep 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and cook egg mixture. With spatula, lift set edges of omelet, tilting pan to allow uncooked mixture to flow to bottom. When egg mixture is set, remove and chop into small pieces; set aside.
3. In same skillet, cook shrimp with remaining 1/4 teaspoon Garlic Salt, stirring occasionally, 2 minutes or until shrimp turn pink. Remove shrimp and set aside.
4. In same skillet, heat remaining 1 tablespoon Olive Oil and cook onion, stirring occasionally, 3 minutes or until tender. Stir in pineapple and peas and carrots and cook, stirring occasionally, 2 minutes. Stir in hot rice, egg mixture, shrimp and Lawry's® Teriyaki Marinade With Pineapple Juice; heat through. Garnish, if desired, with chopped fresh cilantro.