Preheat a large skillet or wok over medium-high heat, and then add the vegetable and sesame oils. Allow the oils to heat for 30 seconds then add the shrimp, cooking for ~3 minutes or until the shrimp is cooked through, making sure to flip them to cook both sides. Once cooked, remove the shrimp from the pan with a slotted spoon and set aside on a plate.
Add the peas, carrots, and corn and cook for 2-3 minutes, or until the vegetables begin to soften, stirring often.
Add the garlic and ground ginger and cook for 1 minute, stirring often.
Push the contents of the pan to the side of the pan, and add the eggs to the other side of the pan. Cook them to a scramble, stirring as necessary to keep any bits from burning in the pan. Once cooked, mix the eggs and veggies back together in the pan.
Add the shrimp, rice, and 3/4 of the green onions to the pan and mix to combine. Pour the soy sauce over top and season with salt and pepper, then mix again to make sure everything is evenly seasoned. Cook for about 2 minutes, or until the shrimp is reheated. Serve immediately, but it keeps for a few days in the fridge too!
Enjoy!
