Whisk together soy sauce, sesame oil, ginger, and pepper in a small bowl. Set aside.
Heat olive oil in a skillet or wok on medium-high heat. Add shrimp. Season with salt and pepper. Cook until shrimp is pink and just starts to curl. remove shrimp from the pan and set aside.
Add garlic and onion to the pan. Cook until the onions are translucent (3-4 minutes).
Add carrots, corn, peas, and green beans. Cook until tender (3-4 minutes).
Add rice, soy sauce mixture, and green onions (if using). Stirring to combine and heat through.
Add shrimp.
Serve immediately. Save any leftovers in an airtight container for up to 7 days.
Recipe Notes
If you prefer, instead of using frozen veggies from separate bags, buy a bag of mixed frozen veggies that has the veggies in it that you want and use 2 CUPS of that mixture in this recipe.
For the rice, I recommend using a medium-grain or Jasmine variety – make sure to use leftover, day-old rice (or cook rice and spread it out on baking sheets for 1-2 hours to dry out).