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Preparation

1. Dice onion and chop scallions. Mince garlic and ginger root.
2. Preheat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.
3. Add onion and 1/2 teaspoon black pepper and cook until onion is tender, about 2 minutes.
4. Add the garlic, ginger and scallions and stir for about 1 minute.
5. Add shrimp and stir frequently until heated.
6. Add peas and carrots and stir until heated. Place shrimp and vegetable mixture into a large covered bowl.
7. Return skillet to the heat and add 2 tablespoons oil. Pour eggs into the skillet and scramble until done. Remove eggs to the bowl with shrimp and vegetables. 
8. Return skillet to heat and add 1 tablespoon oil. Add 4 cups cooked rice and stir to heat and coat with oil.
9. Season rice with salt and pepper and let rice sit in skillet without stirring for about 2 minutes.
10. Stir rice and add the shrimp, vegetables and eggs. Serve hot.