Cut iceberg lettuce and scallion into small pieces.
Gently whisk the egg in a small bowl.
Heat wok until surface almost smoking, add the oil and spread it around till it coats the surface evenly. Add the egg and cook over high heat. The egg will not stick to the pan as long as you put enough oil. Quickly mix it with a spatula and when it’s 80% cooked, take it out and put on a plate.
In the same wok, add shrimp and then sake and salt. Cook until shrimp change color outside. The inside doesn’t have to be cooked through at this time. Take shrimp out onto the plate.
Add sesame oil and cook scallion, stir until nicely coated with oil.
Add the rice and break up the chunks of rice. Toss the wok and mix well together.
When rice is coated with oil, put the egg and shrimp back in the wok again and toss all together. Add lettuce, white pepper, freshly ground black pepper, and soy sauce. Toss the wok frequently and mix it all together. Serve immediately.