Heat a wok or large cast-iron skillet over high. Add shrimp, 1 tablespoon of the canola oil, and 1/4 teaspoon of the salt; cook, stirring occasionally, until shrimp are opaque, about 2 minutes. Remove shrimp, and set aside.
Add green beans, white parts of scallions, garlic, ginger, and remaining 1 tablespoon canola oil; cook, stirring constantly, until beans are just tender, about 1 minute. Add rice and remaining 1/4 teaspoon salt, tossing to coat and break up clumps; cook, stirring occasionally, until rice begins to crisp, about 4 minutes.
Push rice mixture to 1 side of wok; add eggs to other side, and cook, stirring often, until scrambled, about 1 minute. Combine eggs and rice. Add shrimp, basil, soy sauce, and sesame oil; cook, stirring constantly, just until combined and heated through, about 1 minute. Sprinkle with green parts of scallions.