Place the shrimp in a shallow bowl, sprinkle it with salt, pepper, and cornstarch, and stir to coat the shrimp. Set aside for ten minutes.

Heat the wok over high heat until a drop of water vaporizes within a second or two.

Swirl in one tablespoon of oil to the wok and lower the temperature to medium. Add the eggs and swirl the wok to evenly spread the eggs thinly. Cook for about 1 minute, undisturbed, until just set. Remove the eggs from the wok, place them on a plate, cut them into 1-inch squares, and set aside.

Heat the wok on high, swirl in one tablespoon of oil, and add the shrimp, spreading it out in a single layer. Let it sizzle, undisturbed, for one minute. Stir-fry for one minute more, then remove from the wok and place on a plate. Set aside.

Swirl in one tablespoon of oil to the wok, add the green onions, and stir for 30 seconds. Stir in the rice, spread it out in the wok, and let cook on high for one minute. Stir the rice, then spread it out again to cook for one minute more.

Add the fish sauce and soy sauce, stir it into the rice.

Add the peas and carrots, ham, shrimp, and eggs, and stir-fry for about two minutes.

Garnish with fresh green onions. Serve immediately.