Pat the shrimp very dry with paper towels. Season lightly with salt and white pepper. Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Cook the shrimp for 1-2 minutes per side until pink and cooked through. Remove and set aside.

Crack the eggs into a bowl, add a pinch of salt, and whisk. In the same wok, add a splash of vegetable oil if needed. Pour in the eggs and scramble quickly. Remove and set aside with the shrimp.

Add the remaining vegetable oil and 1 tablespoon of sesame oil to the wok. Cook the diced onion for 2-3 minutes until softened. Stir in the minced garlic and carrots, cooking for another 3-4 minutes until slightly tender-crisp.

Push the vegetables to one side of the wok. Add the cold, day-old rice to the empty side, breaking up clumps. Let it sit undisturbed for a minute, then stir-fry for 3-5 minutes until heated through and slightly crispy.

Add soy sauce, oyster sauce (if using), and white pepper over the rice. Stir vigorously to coat the rice evenly.

Gently fold in the cooked shrimp, scrambled eggs, and frozen peas. Stir-fry for another 1-2 minutes until heated through.

Remove from heat and drizzle with the remaining sesame oil. Garnish with chopped green onions and serve immediately.