Heat the wok over medium high heat and add 1 tablespoon of oil. Add eggs, fold and scramble them gently. Set aside.
Heat the wok over high heat. Add another 1 tablespoon of oil, diced onion and garlic. Stir-fry until the onions are translucent. Next, add the pork and stir-fry for 2-3 minutes.
Add shrimp, green peas, and carrots to the wok. Cook for 30 seconds. Set aside.
Heat the wok and add the remaining oil. Add rice and stir-fry for 2 minutes. Make sure to flatten out and break up any remaining rice clumps using wok spatula.
Add the pork mixture and stir continuously for another 3 minutes until rice is heated through.
Add the rice and stir-fry for 2 minutes, bring sure to heat the rice uniformly.
Add the shrimp, peas, and carrots back to the wok, and stir-fry continuosly for another 2 minutes unil the rice is heated through.
Add soy sauce and adjust seasoning with salt. Mix everything to ensure the seasonings are uniformly incorproated. If the rice is a little dry, sprinkle in some water or a touch of sesame oil.
Add in the scrambled eggs, scallions, and white pepper. Mix and serve.