In a medium bowl, mix the shrimp, soy sauce, cornstarch, salt and pepper.
Heat a 14 inch skillet on high heat. When heated, add 2 tablespoons of cooking oil. Swirl and then add the shrimp to the pan in a single layer.
Cook about 1 to 1.5 minute(s) on each side, or until pink and no longer opaque. Remove and set aside.
Lower the heat to medium and add the beaten eggs. Fold the eggs to scramble and cook till no longer runny. Remove and set aside to a bowl.
Using a damp cloth or paper towel, wipe down the skillet. If you want you can use a new pan. Place the pan over high heat and then add 1 more tablespoon of oil.
Add rice, garlic and green onions to the pan. Cook for 1 to 2 minutes, stir and continue cooking for another 1 to 2 minutes.
Combine the soy sauce, sesame oil, ginger, rice wine. Mix and then drizzle over the rice.
Add the peas and carrots and mix well. Once everything is well incorporated, add the cooked shrimp and eggs to the pan.
Continue to cook until the rice and shrimp are hot.
Remove from the heat and serve.