Shell the shrimps, cut each into 2 to 3 sections and mix with the pepper.
Blanch the peas in the boiling salted water for 10 seconds. Rinse with cold water and drain.
Beat the egg and egg yolks together with the salt and sesame oil. Pour in the cold rice and stir until each grain is coated with the egg batter.
Heat the wok and bring the oil to boil. Swirl the wok so that the oil is evenly distributed. Add the rice and stir fry briskly until all the grains are separated. Pour in the shrimps and peas to mix well. Dish and serve hot.