Ingredients

• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil or canola oil
• 1 pound shrimp peeled and deveined
• 1 1/2 cups frozen veggie blend I used peas and carrots
• 1 cup frozen sweet corn
• 1/2 cup green onions chopped
• 4 garlic cloves minced
• 1 teaspoon fresh ginger minced
• 3 large eggs lightly beaten
• 4 cups cooked rice white or brown rice
• 4 tablespoons low-sodium soy sauce
• 1 tablespoon mirin
• Salt and pepper optional or to taste

Instructions

1. Heat a large non-stick skillet or wok over medium-high heat. Add the vegetable oil, and once it’s hot, add the shrimp. Cook for about 5 minutes, stirring occasionally, until the shrimp turn golden brown.
2. Transfer the shrimp to a plate and set aside.
3. In the same skillet, pour in the sesame oil. When hot, add the minced garlic and ginger and cook, stirring constantly, for about 30 seconds.
4. Add the vegetables—peas, carrots, corn, and green onions—and cook for 2–3 minutes, stirring, until they start to soften.
5. Move the vegetable mixture to one side of the skillet. Pour the lightly beaten eggs into the empty side and scramble them until just cooked, then mix them into the vegetables.
6. Return the shrimp to the skillet and add the cooked rice. Drizzle in the soy sauce and mirin, then stir everything together. Cook for about 2 minutes, until the rice and shrimp are heated through.
7. Serve hot, topped with green onions and sesame seeds if desired.