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In a bowl marinate, shrimp with cornstarch, shaoxing wine, salt, onion powder, garlic powder, white pepper, and one egg. Mix well and set aside.
In a separate bowl combine soy sauce, shaoxing wine, oyster sauce, sugar, salt, chicken bouillon, and white pepper. Mix well and set aside.
Crack, five eggs into a bowl and whisk to prep for cooking.
In a large pan or wok, heat a little cooking oil and sauté shrimp until 80% cook through. About 2-3 minutes. Remove from the pan into a bowl.
Heat another 2-3 tbsp cooking oil on high heat. Sauté onions until translucent. Then scramble eggs until almost cooked through. About 1 minute.
Add in rice and using a spatula to break up any clumps. The peas and carrots and shrimp. Cook shrimp through.
Add in the sauce, sesame oil and green onions. Garnish with extra green onions if desired. Mix well and serve and enjoy!