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In a bowl, marinate the shrimp with salt, white pepper, soy sauce, baking soda, and 1 tablespoon of neutral oil for 10 minutes.
Separate the rice grains as much as possible with your hands and place them next to the stove along with the garlic, onion, frozen peas & carrots, scallions, beaten egg, and soy sauce.
In a small bowl, add the white pepper, sugar, salt, and msg.
Over high heat, add the remaining neutral oil to a large wok or pan until shimmering and cook the shrimp for 2-3 minutes until just cooked through. Remove and set aside, leaving any residual oil in the pan.
In the residual oil, fry garlic, onion, and scallion whites for 1 minute or until fragrant and softened.
Add in the rice and cook until the grains are dry and separated, about 2-3 minutes.
Add the beaten eggs over the rice and mix until the eggs evenly coat the grains of rice. Continue stir frying until the eggs are cooked through and the rice turns slightly yellow.
Add peas and carrots, cooked shrimp, and dry seasonings. Mix and cook for 2 minutes.
Drizzle soy sauce around the edge of the pan and add the scallion greens. Cook for 3-4 minutes, add the sesame oil and give the rice a final mix. Serve and enjoy!