Begin by cooking the Gorton's popcorn shrimp according to the package instructions until they are golden and crispy.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the grated garlic and ginger, stirring quickly to avoid burning. Sauté for about 30 seconds until fragrant.
Add the frozen pea and carrot blend to the skillet. Cook for about 3-4 minutes, or until the vegetables are heated through and tender.
Push the veggies to one side of the skillet. Pour the beaten eggs into the empty space and scramble them until fully cooked, then mix them into the vegetable mixture.
Add the cooked and cooled long grain white rice to the skillet. Use a spatula to break up any clumps and ensure everything is well combined.
Pour the low sodium soy sauce over the rice mixture. Stir well to evenly coat all the ingredients in the sauce.
Gently fold in the crispy popcorn shrimp, being careful not to break them apart.
Finish off with chopped green onions on top for a fresh touch. Serve hot and enjoy your delicious Crispy Shrimp Fried Rice!
