In a non-stick skillet or wok, add the oils, and shrimp. Cook over medium-high heat for about 3 minutes, flipping halfway through.
Remove shrimp but allow oils and cooking juices to stay in skillet. Place shrimp on a plate and set aside.
Add the peas, carrots, corn, and cook until vegetables begin to soften, stirring occasionally.
Add the garlic, ginger, and cook for 1 minute, stirring occasionally.
Push the vegetables to one side of the skillet. Add the eggs to the other side and cook to scramble.
Add the shrimp, rice, green onions, soy sauce, salt and pepper, and stir to combine.
Cook for about 2 minutes until shrimp has been reheated. Ready to serve.