Preheat the oven to 425 F and line a large baking sheet with lightly greased parchment paper.

Add the cooked and cooled rice to a large bowl along with the mixed vegetables, 3 tbsp of coconut aminos, rice vinegar, coconut sugar, salt and pepper, grated garlic and ginger, and 1 1/2 tbsp of avocado oil. Toss to fully combine.

Add the rice mixture to the baking sheet and spread in an even layer. Transfer to the oven and bake for 15-18 minutes or until the rice begins to crisp. Remove from the oven.

While the rice cooks, add the shrimp to a bowl and toss with salt and pepper, 1/2 tbsp of coconut aminos, and 1/2 tbsp of avocado oil.

Add the shrimp to the baking sheet, nestling it in with the rice. Return to the oven and bake for another 10 minutes or until the shrimp is pink and cooked through.

Remove from the oven and serve topped with green onion.