In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside.
Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in rice, egg and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.
Serve immediately.