First, I cooked up the ginger, green onions, and shrimp in canola oil.
To that, I added the cabbage. I apparently missed the note to cut the cabbage into three inch pieces, so mine were a tad big. Oops. After the shrimp pinked up, I set all that to the side and heated up some toasted sesame oil in the pan. I then added the cold brown rice and fried it up. I added the shrimp/cabbage mixture to the rice along with some soy sauce.
Terrible picture, but the dish itself turned out very well! My husband asked where the peas and carrots were, so I will add those in next time.