In a mixing bowl, combine the shrimp and crab with soy sauce, sesame oil, minced garlic, ginger, lemon juice, and white pepper. Allow to marinate for 10-15 minutes.

Finely chop all vegetables: carrots, red bell pepper, green onions, onions, and minced garlic.

Preheat a large wok on high heat until it starts to smoke. Add vegetable or peanut oil and swirl to coat.

Add the marinated shrimp and crab to the hot wok, stirring for 2-3 minutes until the shrimp turn pink. Remove and keep warm.

In the same hot wok, toss in the minced garlic, ginger, and chopped onions. Stir-fry for 30 seconds.

Add diced carrots, green peas, and red bell pepper. Stir-fry for 2-3 minutes until just tender.

Push the stir-fried vegetables to one side. Pour in the beaten eggs and scramble until soft curds form, about 1-2 minutes.

Add the cold, day-old jasmine rice to the wok. Break apart any clumps as you stir vigorously with the eggs and vegetables.

Pour in soy sauce, oyster sauce, and sesame oil over the rice mixture. Stir until everything is combined.

Return the sautéed shrimp and crab to the wok, tossing everything together on high heat for 1-2 minutes.

Transfer to a serving dish and garnish with freshly chopped green onions, sesame seeds, or chili flakes. Serve hot.