In a bowl, toss the shrimp with the salt and pepper. Heat a wok or large sauté pan on high heat. Add 1 tablespoon of oil and swirl to coat pan.
Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Turn over and let the other side fry for 30 seconds. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), remove from pan and put in the same plate as the cooked shrimp.
Wipe out the pan clean and return to high heat with the remaining 1 tablespoon of oil, swirling to coat. When the oil is very hot, add the green onions and fry , about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.
Add the soy sauce and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until hot. Taste and add additional soy sauce if needed.