Mix the wine with the salt and white pepper and pour over the shrimp. Cover and let marinade in the fridge for 15 minutes.
Heat some cooking oil over a high flame. Add the garlic and mushrooms and saute for one to two minutes, making sure the garlic does not burn. Add the vegetables and the shrimp and keep cooking until the vegetables are soft and the shrimp is cooked through.
In a small pot, put the chicken stock and soy sauce together and bring to a simmer. Let cook a couple minutes. Dissolve the cornstarch in the water and pour into the sauce. Reduce to low heat.
In a large frying pan or wok, add the beaten eggs and cook over high heat until they are about half way set. Add in the rice and the rest of the ingredients except the sauce and combine all together.
Transfer to a serving bowl and pour the sauce over.