Break up the clumpy rice before starting.
Heat a large wok or skillet on medium high heat with about a tablespoon of canola or vegetable oil.
Add the rice stir vigorously for about 2-3 minutes adding soy sauce and a tablespoon or more of water or chicken/beef stock as need to moistened rice. Set aside. Quickly wipe the wok or skillet with a clean paper towel or cloth.
Heat 1 teaspoon oil in the wok; add shrimp and sauté until just cooked through. Remove add to the fried rice.
Next add a table spoon of oil , let it heat up , then add the eggs and quickly stir to break the eggs apart. Remove and add to the rice.
Continue with the stir frying by adding a tablespoon of oil into the wok, followed by onions, peas, carrots, green seasoning, curry powder, and chicken bouillon powder. Stir until fragrant for about 2 minutes.
Finally return the combination of rice, eggs, and shrimp to the wok. Stir until everything has been fully combined. Adjust seasoning salt, pepper if necessary.
Garnish with chopped scallion and serve.