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.
Make the brown rice in advance to save time with prep. Works great with leftover white rice as well.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com