In a bowl, combine 8 ounces small uncooked shrimp (shelled and deveined) with 1/4 teaspoon salt (or 1/2 tsp kosher salt), freshly ground black pepper (to taste), and 1/2 teaspoon cornstarch. Toss to coat and let marinate at room temperature for 10 minutes.

Beat 3 eggs in a small bowl and set aside. Mince 2 stalks scallion or green onion and set aside. Make sure 4 cups previously cooked leftover rice are separated so the grains are loose (break up any clumps). Defrost 3/4 cup frozen carrots and peas if not already defrosted.

Heat a wok or large sauté pan over high heat. When a bead of water sizzles and evaporates on contact, add 1 tablespoon of the 2 tablespoons cooking oil and swirl to coat the pan.

Add the shrimp in a single layer, spreading them so they do not overlap. Let them cook untouched 30 seconds, flip each shrimp, and cook another 30 seconds, or until about 80% cooked through. Remove the shrimp to a plate, leaving as much oil in the pan as possible.

Reduce the heat to medium. Add the beaten eggs to the pan and stir quickly to scramble into small curds. When the eggs are almost cooked but still slightly runny in places, transfer them to the same plate as the shrimp.

Use a paper towel to wipe the pan clean (no need to wash), then return the pan to high heat. Add the remaining 1 tablespoon cooking oil and swirl to coat.

When the oil is very hot, add the minced scallions/green onions and stir-fry about 15 seconds, until fragrant.

Add the 4 cups separated rice and stir to mix with the green onions. Spread the rice out over the surface of the wok or pan and let it sit, undisturbed, until you hear the grains sizzle on the bottom, about 1–2 minutes. Use a spatula to toss and spread the rice again so it heats evenly.

Drizzle 1 tablespoon soy sauce evenly around the rice and toss to distribute. Add the 3/4 cup defrosted carrots and peas, the scrambled eggs, the cooked shrimp, and 1 teaspoon sesame oil. Toss everything together until evenly combined and heated through.

Taste and adjust seasoning with additional freshly ground black pepper and, if needed, a small pinch more salt. Serve immediately.