Crack the Egg (3) into a small bowl. Season with a dash of Salt and Pepper (to taste), then beat lightly.
Heat Cooking Oil (2 tablespoon) in a wok over medium-high heat. When the wok starts to smoke, pour the eggs into the wok. Leave untouched for about 20 seconds to allow the egg to set at the bottom.
Scramble the eggs, then remove them from the wok.
Add Bacon (4 slice) to the wok. Stir-fry until slightly brown. Fry till dark brown if you like your bacon crispy.
Add chopped Onion (1/2) to the wok. Stir-fry until the onion turns slightly translucent, then add the Frozen Peas and Carrots (1/3 cup). Stir-fry for about 1 minute.
Add the Medium Shrimp (0.5 pound) to the wok. Stir-fry until cooked (this should take less than 1 minute).
Add the White Rice (4 cup) to the wok, then stir to combine all ingredients. Drizzle the Soy Sauce (1/2 tablespoon) over the rice. Give everything a good stir to season all of the rice. Do a quick taste test; add more soy sauce or salt to your taste if needed.
Return scrambled eggs to the wok, followed by the chopped Scallion (1/2 cup). Stir well to combine all ingredients. Enjoy!