Rinse and drain the shrimps. Cut off the heads (you may use them to make shrimp broth). Shell and devein the bodies.
Toss the shelled and deveined shrimps with a few pinches of salt and pepper
Peel and mince the garlic.
Finely slice the scallions. Divide into two portions.
Peel the carrot and cut into small pieces; a quarter inch cube is a good size.
Cut the cauliflower and broccoli into small florets.
Heat the cooking oil in a wok or frying pan.
Pour in the beaten eggs. Sprinkle with salt and pepper. Cook just until set. Scoop out and move to the chopping board. Finely slice or roughly chop.
Reheat the oil to smoking point. Sear the shrimps, about 15 seconds on each sides. Scoop out and set aside.
Reheat the oil over medium heat. Saute the garlic and one portion of scallions for about half a minute.
Turn up the heat. Add the chopped carrot, broccoli and cauliflower florets. Sprinkle with salt and pepper. Toss a few times ti lightly sear. Pour in the rice wine. Cook the vegetables until the liquid has evaporated, about one minute.
Return the shrimps to the pan. Toss. Cook just until heated through.
Add the rice to the shrimps and vegetables. Pour in the soy, oyster and hoisin sauces. Sprinkle with a little salt and pepper. Stir fry just until the rice is heated through.
Turn off the heat. Add the eggs to the fried rice. Drizzle in the sesame seed oil. Toss a few times to blend. Taste, adjust the seasonings, if needed.
Sprinkle the shrimp fried rice with the remaining scallions and serve immediately.