Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.

Cook shrimp 1–2 minutes per side until pink; remove and set aside.

Add remaining oil and frozen veggies; stir 3–4 minutes until thawed.

Push veggies to the side and pour in beaten eggs; scramble briefly.

Add rice, soy sauce, and sesame oil; stir to combine and warm through.

Stir shrimp back in and mix in green onions. Taste and add salt or pepper.