To season the shrimp, in a bowl, add the shrimp, salt, white pepper, and cornstarch. Mix well to create a light coating that keeps the shrimp tender.
To prepare the other ingredients, in a bowl, lightly beat the eggs. Dice the onion, slice the scallions, and mince the garlic.
To prepare the rice, use day-old jasmine rice for the best texture. If using freshly cooked rice, cook it with a 1:1 rice-to-water ratio or slightly less water than usual. Once cooked, spread it on a plate to cool and air-dry for at least 15 minutes before stir-frying.
To stir-fry the shrimp, in a wok over high heat, add 1 tablespoon of cooking oil. Add the shrimp and garlic and stir-fry for about 1 minute and 30 seconds until the shrimp turn pink. Remove and set aside.
To stir-fry the onion, in the same wok over high heat, add 1 tablespoon of cooking oil. Add the onion and stir-fry for about 30 seconds until fragrant. Remove and set aside.
To make the fried rice, in the wok over high heat, add the remaining tablespoon of cooking oil. Add the beaten eggs and stir-fry until partially set. Add the rice and stir-fry for about 1 minute until the grains separate. Season with soy sauce and white pepper and mix well. Return the shrimp and onion to the wok and stir-fry until evenly combined. Lastly, add the bean sprouts and scallions and give everything a final toss before serving.
