In a bowl, toss the shrimp with salt, pepper, and cornstarch until evenly coated. Let rest at room temperature for 10 minutes.

Heat a large wok or saute pan over high heat until very hot. A drop of water should sizzle and evaporate instantly. Swirl in 1 tablespoon of oil to coat the pan.

Add the shrimp in a single layer. Cook without moving for 30 seconds, then flip and cook another 30 seconds until mostly opaque but still slightly translucent in the center. Remove to a bowl with a slotted spoon. Do not fully cook at this stage.

Reduce heat to medium. Add beaten eggs and scramble quickly. Remove from heat while still slightly soft and not fully set. Transfer to the bowl with the shrimp.

Wipe the pan clean with paper towels and return to high heat. Add the remaining oil. When shimmering and almost smoking, add the green onions and stir for 15 seconds.

Add the cold leftover rice and stir to combine with the green onions. Spread the rice flat across the pan and let it fry undisturbed for 1 to 2 minutes until sizzling and slightly crispy on the bottom. Flip with a spatula and cook 1 more minute.

Drizzle soy sauce over the rice and stir well. Add the defrosted peas and carrots, reserved shrimp, scrambled eggs, and sesame oil. Toss everything together until fully combined.

Cook and stir until everything is sizzling hot throughout, about 1 to 2 minutes. Taste and adjust soy sauce as needed. Serve immediately.