Prepare all ingredients before beginning. Pat shrimp dry with paper towels and season lightly with salt and pepper.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add shrimp and cook for 1-2 minutes per side until pink and just cooked through. Remove to a plate.
Add another tablespoon of oil to the same pan. Pour in beaten eggs and scramble quickly until just set, about 30 seconds. Remove eggs to the plate with shrimp.
Add the remaining tablespoon of oil to the pan. Add the white parts of green onions, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
Add cold rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes until rice is heated through and starting to crisp slightly.
Add peas, carrots, and bean sprouts. Stir-fry for 2 minutes until vegetables are heated through but still crisp.
Return the cooked shrimp and eggs to the pan. Add soy sauce, sesame oil, and white pepper. Toss everything together until well combined and heated through, about 1-2 minutes.
Taste and adjust seasoning if needed. Garnish with the green parts of green onions and optional cilantro or sesame seeds before serving.