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Make Gorton's popcorn shrimp according to box directions.
While the shrimp is baking add vegetable oil to a 12-inch skillet set over medium-high heat.
When the oil is hot add in the frozen peas and carrots, garlic and ginger. Cook for about 2 minutes just to defrost the vegetables.
Push the vegetables to one side of the skillet and pour the eggs into the cleared side. Scramble for a few minutes just to cook the eggs. Once fully cooked mix together and stir in rice and soy sauce.
Cook for about 5 minutes until all the ingredients are heated through.
Add in the cooked shrimp and green onions and toss to combine.
Serve warm.