Cook rice according to package directions. Let cool and store in the refrigerator (best if cold).
Heat olive oil in a skillet over medium-high heat. Add shrimp to skillet and season with salt and pepper, to taste.
Cook for 3 minutes, flipping halfway through. Remove shrimp from the skillet and set aside.
In the same skillet, add sesame oil and sauté onion and frozen vegetables until vegetables are tender, about 5 minutes. Add garlic and cook for an additional minute.
Push vegetables off to one side and add beaten eggs to the skillet and cook until set.
Add green onions, soy sauce, rice and shrimp to the skillet. Cook for a few minutes until heated through and combined.