In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add the mixed frozen vegetables and cook for 3-4 minutes until heated through. Push the veggies to one side of the skillet.

Crack the eggs into the empty side of the skillet and scramble them until fully cooked. Combine the eggs with the vegetables.

Add the cooked rice to the skillet, breaking up any clumps. Pour in the soy sauce and sesame oil, stirring everything together until well combined and heated through.

Return the cooked shrimp to the skillet and mix well. Season with salt and pepper to taste.

Stir in the chopped green onions just before serving.