Place shrimp in a bowl and season with salt and pepper; Toss with corn starch and set aside for 10 minutes.
Heat oil in a large skillet over medium-high heat.
Add shrimp and allow to cook for a minute; turn over and continue to cook for 30 seconds.
Remove shrimp from pan and set aside.
Return pan to heat and lower to medium-low; add the beaten eggs and stir to scramble them while they cook.
When cooked through, remove eggs from pan and place them in the plate with the shrimp.
Return pan to heat and add green onions; cook for a few seconds or until fragrant.
Add the cooked rice to the pan and mix well; continue to cook for 4 minutes, or until rice begins to sizzle. Cook 1-minute longer for a crunchier texture.
Add carrots, peas, shrimp, eggs, and soy sauce; stir to combine.
Cook for 2 minutes, or until heated through.
Remove from heat and garnish with remaining sliced green onions.