Rinse and drain the shrimp, then marinate with a pinch of white pepper and a splash of rice wine. Chop the green onions, mince the garlic, and beat the eggs in a bowl.

Heat 2 tablespoons of oil in a pan over medium-low heat. Add the eggs and scramble quickly, then remove and set aside.

In the same pan with the remaining oil, sauté the green onions and garlic until fragrant. Add the shrimp and cook until they turn pink, then add the cold rice and stir-fry to break up any clumps.

Add all the seasonings and the scrambled eggs. Stir-fry everything together until well mixed and heated through.