In a bowl, toss the cleaned and deveined shrimp with the oil, garlic, oyster sauce, and sweet peppers.

In a heavy bottom medium saucepan, add oil, garlic, spice mixture, tomatoes, followed by the veggies. Let mixture fry for about 2- 3 minutes stirring occasionally. Add rice, mix well, cook for an additional 2- 4 minutes. Pour 4 ¼ cups of water and bring to a boil. Season with salt and pepper and add whole pepper. Stir once, (be careful not to burst hot pepper. If burst, remove immediately) let cook uncovered until the water has almost evaporated. Cover and cook over low heat for about 20 minutes.

While the rice is cooking, in a skillet, sautéed the shrimp over moderately high heat, turning the shrimp once, until just pink throughout. Add the lemon juice and parsley.

Remove from heat then fluff with a fork and add cooked shrimp.