Boil 2 bags of Minute Rice according to package instructions.
On medium/high heat add 1tsp oil, sauté shrimp until cooked through. Season with salt and pepper and aside.
Add 1 teaspoon of oil, sauté onion, garlic and ginger paste until translucent. Salt and pepper to taste.
Add frozen vegetables and sauté until warm and cooked through.
Make space to scramble eggs in the same pot. Add 1 teaspoon of oil and scramble eggs, slowly adding in vegetable/onion mixture until thoroughly combined.
Place egg, veggie and onion mixture in a bowl, set aside.
In the same pan on high heat, add 1 teaspoon oil and fry cooked rice adding soy sauce and sesame oil. Sauté until rice becomes sticky and clumpy.
Add egg, veggie mixture and ½ cup green onion back to pot and stir.
Turn off heat, add cooked shrimp and stir until thoroughly combined. Top with remaining green onion. Enjoy!