Place a large non-stick skillet or wok over medium-high heat, add the canola oil and once hot add shrimp, cook for about 5 minutes or until golden-brown.
Using a slotted spoon, remove the shrimp and place on a plate; set aside.
To the same skillet or wok, add the sesame oil and minced garlic, cook stirring for 30 seconds.
Add the peas, carrots, corn, green onions, and cook stirring for about 2 minutes, or until vegetables begin to soften.
Push vegetables to one side of the skillet, add the lightly beaten eggs to the other side, and cook to scramble, stirring as necessary.
Add the shrimp back to the skillet, add the rice, evenly drizzle with soy sauce and rice vinegar, and stir to combine. Cook for about 2 minutes, or until shrimp is heated through.