1. Place a large cast iron skillet or wok over medium-high heat, add vegetable oil or canola oil, and once simmering add shrimp and cook for about 2 - 3 minutes, stirring occasionally, until pink.

2. Remove the shrimp and place on a plate, set aside.

3. To the same skillet, add sesame oil and once hot add minced garlic and minced ginger, constantly stirring for about 30 seconds.

4. Next, add the veggies: peas, carrots, corn, green onions, and cook stirring for about 2-3 minutes, until they begin to soften.

5. Push everything to one side of the skillet, and add the lightly beaten eggs to the other side. Stir to scramble, and cook the eggs. Once cooked combine with the veggies.

6. Add the shrimp back to the skillet, and add the cooked rice. Drizzle with soy sauce and mirin, and stir to combine. Cook for about 2 minutes, or until shrimp and rice are well heated through.

7. Serve warm garnished with green onions and sesame seeds if desired.