In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.

In a large pot of boiling salted water, blanch green beans until bright green in color, about 2 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.

In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper, if using; set aside.

Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside.

Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.

Stir in carrots, corn and peas. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Stir in rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.