Easy Shrimp Fried Rice

Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp; cook until bright pink outside and meat is opaque, about 3 minutes, flipping halfway through.

Transfer shrimp to a plate using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Set aside.

Add peas and carrots and corn to the skillet; cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, add eggs to the other side; cook to scramble, stirring as necessary, 3 to 4 minutes.

Add shrimp, rice, and green onions to the skillet; stir. Drizzle with soy sauce; season with salt and pepper. Stir to combine. Cook until shrimp is reheated, about 2 minutes.