In a small mixing bowl, combine shrimp, salt, white pepper and sesame oil. Toss to mix well then set aside for 15 minutes.
In a small bowl, combine soy sauce, dark soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix well then set aside.
In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Pour in the whisked eggs and immediately scramble. When the eggs are about 80% done, remove from the pan/wok and set aside.
In the same pan or wok, heat 1 tablespoon of oil over medium-high heat. Toss in the shrimp and cook each side for 1 minute. Remove then set aside.
Heat the remaining tablespoon of oil over medium-high heat. Add the onions and carrots and cook for about 1 minute. Toss in the garlic then stir fry for another minute.
Add the rice. Using a spatula, break up the rice then mix everything together well.
Pour the sauce over the rice then immediately stir to coat the rice evenly.
Toss in the scallions, shrimp, and egg and mix well.
Serve and enjoy!
