Heat Cooking Oil (2 tablespoon) in a wok over medium-high heat. When the wok starts to smoke a little, add the Medium Shrimp (8 ounce). Stir-fry until the shrimp are cooked, about 1 minute. Remove shrimp from the wok and set aside.
Add Cooking Oil (1 tablespoon) to the wok, followed by the Egg (2). Allow the eggs to set, about 30 seconds, then scramble the eggs with your wok spatula. Remove the eggs from the wok and set aside.
Add Cooking Oil (1 tablespoon) to the wok, then stir-fry the Onion (1/2) and Garlic (2 clove) for about 20 seconds or until aromatic.
Add the Frozen Peas and Carrots (1 cup) to the wok. Stir-fry for about 30 seconds.
Add the White Rice (6 cup) to the wok, then drizzle Soy Sauce (2 tablespoon) over the top. Stir-fry until the rice is evenly coated in the soy sauce.
Return the cooked shrimp and eggs to the wok. Add Ground White Pepper (3 dash).
Turn off the heat, then add the Scallion (3/4 cup) to the rice. Stir to combine all the ingredients, then transfer to a serving plate or bowl.