Heat ½ tablespoon of oil in a wok or non stick frying pan, pour in beaten egg, swirl over base of pan and cook for 1 minute or until golden. Turn to cook on other side for a further minute. Remove and set aside.
Add remaining oil to wok, add rice, spring onion and frozen Birds Eye Country Harvest vegetables and cook for a 2-3 minutes, stirring continually.
Cut cooked egg into strips, add to rice together with shrimp, bean shoots and soy sauce, stir to combine and cook for 2-3 minutes or until hot. Serve garnished with fried shallots.