In a measuring cup, combine cornstarch and water; set aside

Peel, rinse and devein shrimp; season with salt and pepper; set aside.

Chop vegetables; set aside

Prepare rice according to directions

In a medium saucepan, add rice vinegar,soy sauce,sugar, ketchup, bring to boil; turn heat to simmer and set aside

Add oil to a large, non-stick skillet on medium high heat

Add bell peppers, pineapple and carrot; cook for 3 minutes

Next, add shrimp to skillet; cook 3 minutes until shrimp begin to turn pink

Pour cornstarch mixture into skillet; reduce heat and cook until sauce begins to thicken

Plate rice, then add shrimp and sauce; garnish with green onions or thym and sesame seeds