To a mixing bowl, add shrimp, salt, pepper and cornstarch; toss to combine and set aside.
Set a wok or a large skillet over high heat. When skillet is hot, add 1 tablespoon vegetable oil and heat it up.
Add shrimp to the hot oil and cook for about 1 minute, or until cooked through, stirring halfway through cooking. Remove shrimp from the pan and set them aside.
Return wok to the burner and lower heat to medium-high.
Add beaten eggs to the wok and stir them around to scramble.
Remove cooked eggs from the wok and set aside.
Return wok to the burner; add the oil and increase heat to high.
Add peppers and green onions and cook for 1 minute.
Stir in pineapple and cook for a minute.
Add carrots and peas; cook for 30 seconds.
Add cooked rice; mix and stir until everything is combined.
Arrange rice in one layer and cook for about 2 minutes, or until it starts to sizzle. Stir in soy sauce.
Add cooked shrimp and eggs back to the wok.
Sprinkle with sesame oil and stir around until everything is combined.
Remove from heat. Taste for soy sauce and add more, if needed.
Garnish with green onions, if desired, and serve.