Heat a wok or large, deep skillet over medium-high heat and add a tablespoon of olive oil. Add shrimp, seasoned with a pinch of salt. Cook about 1-2 minutes per side or until bright pink and no longer translucent. Transfer to a plate and drizzle with a squeeze of fresh lemon juice. 

Wipe the skillet clean with a paper towel and add a teaspoon of olive oil. Whisk in the egg and cook, stirring often, until set. Transfer to the plate with the shrimp. 

Add another tablespoon of olive oil to the skillet. Add onion and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.

Add rice to the skillet and stir to combine with the vegetables. Press down into the walk to brown the rice lightly for a couple of minutes, then stir and repeat a few times.

Return the shrimp and egg to the skillet and stir to heat through.

Remove from heat, then stir in 1-2 tablespoons of soy sauce. Use more or less based on your liking.

Garnish with sliced green onions and serve immediately.

Store leftovers in a tightly sealed container for up to 3 days. Take care when reheating as to not over cook the shrimp. I recommend using the 50% power setting on your microwave.