INSTRUCTIONS
In a medium bowl, toss the shrimp, cornstarch, salt and pepper together. Let sit 5 minutes.
Heat a large wok or skillet over high heat and let the pan get HOT. You're ready to start cooking when you drop a few drops of water in the skillet and it sizzles. Add 1 tablespoon of oil and add the shrimp and allow them to cook for about 1 minute or until they become opaque. Remove the shrimp to a plate.
Add the beaten eggs and scramble them in the skillet, cook until they start becoming firm, remove to the same plate as the shrimp. Add the remaining 1 tablespoon of oil and cook the scallions, peas and carrots and garlic for about 1 minute. Add the rice and continue to cook until the rice starts to sizzle and heats through, about 1-2 minutes. Add 2 tablespoons of the soy sauce, red pepper flakes and the sesame oil. Add the shrimp and the eggs back into the skillet and mix well. Check for seasonings and add the remaining 1 tablespoon of soy sauce if you feel it needs a bit more. Serve warm.