Prep all ingredients: dice the Char Siu (Chinese Barbecued Pork) into small cubes, peel and devein the Shrimp if needed, finely dice the Carrot, thaw the Green Peas and slice the Scallions thinly (whites and greens separated). Break up any clumps in the cold Cooked Jasmine Rice so the grains are loose.
Beat the Eggs lightly with a pinch of Fine Salt and a pinch of Ground White Pepper.
Heat a wok or large skillet over high heat until very hot, then add about 1–2 tablespoons of Peanut Oil and swirl to coat.
Pour in the beaten eggs and scramble quickly until just set but still soft; transfer the eggs to a bowl and set aside.
Add a little more Peanut Oil if the wok is dry, then stir-fry the Shrimp until just cooked through (1–2 minutes); remove and set aside with the eggs.
Stir-fry the diced Char Siu (Chinese Barbecued Pork) briefly to warm and get a bit of color, then add the diced Carrot and Green Peas and toss until the carrot begins to soften.
Increase heat to high, add the loosened Cooked Jasmine Rice and spread it out in the wok. Splash in about 1 tablespoon of Shaoxing Wine and 1–2 teaspoons of Light Soy Sauce, then sprinkle about 1/2 teaspoon Sugar, a little Fine Salt to taste, and a pinch of Ground White Pepper. Toss and stir-fry quickly so the rice heats through and the seasonings coat the grains evenly—if you use MSG, add a small pinch now.
Return the scrambled eggs, cooked Shrimp and warmed Char Siu (Chinese Barbecued Pork) to the wok and gently fold everything together. Toss in the scallion whites, then finish with the scallion greens and a drizzle of Toasted Sesame Oil for aroma.
Give the rice a final quick toss, taste and adjust seasoning (soy, salt, or white pepper) as needed, then serve hot.
