Wash the cleaned and deveined shrimps and drain the excess water.

Add salt and white pepper powder and allow to marinate for 20 minutes.

Beat the eggs with a pinch of salt.

Heat 1 tbsp oil in a wok and add the beaten eggs. Scramble them and take out when cooked. Keep aside for later use.

To the same wok, add 3 tbsp oil, turn the flame to as high as possible and add the shrimps. Stir fry on high until you can’t see raw meat in shrimp (it will take less than 2 minutes and shrimps will be cooked).

Take out the shrimps in a wide dish to allow the heat to escape. Keep the juices on the shrimps in the wok.

Now add carrots, peas, onions and garlic. Stir fry until vibrant in color.

Now add ketchup, vinegar, soy sauce, salt (if needed). Mix on high flame for a minute until all the sauces are infused with the rice.

Lastly, turn off the flame and add scrambled eggs, shrimps and spring onions.

Mix well and serve immediately. Enjoy!