In a large bowl, place shrimp and add cornstarch, paprika, cumin, salt and pepper. Mix well.
Heat a large skillet over medium high heat. (I used 12-inch non-stick skillet.)
Add 1 tablespoon of oil and heat it for 30 seconds.
Once oil is hot, add spiced shrimp in one layer. Cook for about a minute and flip. Cook for another minute or so, or until they are opaque. Transfer into a clean plate.
Add 1 tablespoon of oil and heat it.
Add carrots and peas and cook until heated through, about 2 minutes.
Stir in cold leftover rice. Let sit for a minute or so, and then break it up with a wooden spoon, mixing with the vegetables. Cook for about 3 minutes.
Push the rice and vegetables to the sides, making a well in the middle.
Add the remaining 1 tablespoon of oil. Once heated, crack three eggs and scramble in the middle.
Once the eggs are mostly cooked, stir with rice and vegetables.
Add sliced greens of green onions.
Season with soy sauce and sesame oil.
And lastly, stir in cooked shrimp. Serve immediately.