Peel the shrimp, then mix them in a medium bowl with corn starch, salt, pepper. Leave to marinate at room temperature for 15 minutes.
Heat a large frying pan over high heat. Pour 2 tablespoons of vegetable oil into the pan. Put the shrimp in a hot pan in one layer. Sauté until cooked. Take the shrimp into a separate bowl.
Beat the eggs and pour into the same pan, cook over medium heat, stirring until thickened. Remove the cooked omelet in a bowl.
Chop the onion finely. Wipe the pan with a paper towel and set it on high heat. Add 1 tablespoon of oil and onion and fry until aromatic.
Add rice to the onion and mix well. Spread the rice evenly over the bottom of the pan and cook for 2 minutes, stir and fry for another 3 minutes.
Pour rice with 2 tablespoons of soy sauce and mix well. Add sesame oil, vegetables and mix well again. Add shrimp and eggs.
Fry the rice a little to warm it up well. Shrimp with rice and vegetables is ready.