In a medium bowl, whisk together soy sauce, seasoned rice vinegar, and brown sugar until the sugar has dissolved. Then, whisk in the olive oil, sesame oil, minced garlic, and grated ginger. Place the shrimp in the bowl with the marinade. Toss to coat with the marinade and chill for about 15 minutes.
Cook rice to your preferred method.
Heat cooking oil in a large wok or skillet on high heat. When the oil is shimmering hot, almost smoking, use a slotted spoon to move the shrimp from the marinade into the hot pan. It will splatter so be careful. Stir fry for a minute.
Add half of the sliced green onions. Continue to stir fry. Turn the shrimp over after a minute. Cook for another minute until the shrimp are pink and just cooked through.
Remove shrimp from pan and transfer to a serving bowl. Place the remaining marinade in the hot wok or pan. Simmer until it has reduced to a syrup.
Pour the sauce over the shrimp. Toss to coat. Sprinkle the shrimp with remaining green onions. Serve over hot rice.