Bring rice and 2 cups of water to a boil and reduce to simmer. Cook until rice is al dente, according to package directions, about 35 minutes. Set aside.
In a small bowl, combine the soy sauce, sesame oil, and ginger paste. Set aside.
Heat one tablespoon of canola oil in a large skillet over medium high heat. Add in the shrimp and cook until pink, about 2-3 minutes. Remove shrimp from pan and set aside.
Add in another tablespoon of canola oil and cook the onions and garlic until softened, about 3 minutes. Add in the corn and peas and cook until warmed through, about 2 minutes. Stir in the brown rice, sauce, and shrimp and cook for about a minute.
Push the rice mixture to the sides of the pan and crack the two eggs into the middle of the pan. Use a fork to scramble. When eggs have set, mix into the rice mixture. Serve warm.
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Notes
Make the brown rice in advance to save time with prep. Works great with leftover white rice as well.