Heat wok until screaming hot and add 2 tbsp of vegetable oil. Toss in peas and carrots cook for a couple minutes while constantly moving them around in the wok using a metal spatula. Toss in the shrimp and cook for an additional minute.
Add white pepper, black pepper and salt if needed.
Add rice and keep moving everything around until it’s fully mixed in.
Turn down the burner just a little.
Scope everything to one side of the wok. And crack both eggs in the cleared spot. Keep moving both eggs around until solidified. Now mix everything else back in.
Add garlic and ginger.
Add sesame oil and soy sauce.
Cook another 5mins while keeping everything moving around.
Add green onions and plate.