Preparation Steps

• In a small bowl, whisk together the soy sauce and sesame oil.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until just cooked. Remove from the skillet and set aside.
• Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove shrimp from the skillet and set aside.
• Add the frozen peas, carrots, and corn to the skillet. Cook, stirring occasionally, until heated through, about 5 minutes.
• Add the cooked rice to the skillet and stir to combine with the vegetables. Break up any clumps of rice.
• Pour the soy sauce mixture over the rice and vegetables. Stir well to coat everything evenly.
• Return the cooked shrimp and scrambled eggs to the skillet. Stir to combine and heat through.
• Stir in the chopped green onions just before serving.