Combine oils in large non-stick skillet or wok and add shrimp. Cook on medium heat for around 3 minutes flipping shrimp half way through. Remove shrimp from skillet, set aside and leave the remaining oil. Add frozen vegetables and mushrooms and cook evenly until the vegetables soften, continuously stirring for about 2 to 3 minutes. Add garlic and ginger to the vegetables and cook for another minute. Move vegetables to the side of the skillet to make room to cook the eggs. Scramble eggs until cooked through, stirring when necessary. Add shrimp, rice, green onions, drizzle with low sodium soy sauce and sprinkle desired amount of salt and pepper. Stir to combine ingredients and coat evenly, cook on medium flame for around 2 minutes of until shrimp is reheated. (serves 4)