1With wet hands, break clumps and separate rice grains. Set aside.
2In a bowl, combine shrimp, cornstarch and salt and pepper to taste. Let stand for about 10 minutes.
1In a wok over medium heat, add 1 tablespoon of oil and swirl across the bottom of the wok (frying vessel).
2Add eggs and cook, stirring to scramble and break up, until just set and still slightly wet. Remove from pan and set aside. Increase heat to high.
3Add 1 tablespoon of oil and swirl across the bottom of the pan. Heat until very hot.
4Add shrimps in a single layer and cook for about 30 seconds.
5Turn and cook for another 20 to 30 seconds or just until color changes to pink. Remove from pan and set aside.
6In the wok, add onions and garlic and cook until limp.
7Add green peas and cook, stirring regularly, for about 1 to 2 minutes or until heated through. Remove from pan and set aside.
8In the wok, add another 1 tablespoon of oil and swirl to coat insides of the wok.
9Heat until very hot. Add rice and spread over the surface of the wok.
10Cook for about 1 to 2 minutes or until grains begins to sizzle and then turn. Spread again over surface of wok and cook for another 1 to 2 minutes.
11Drizzle soy sauce and sesame oil over rice. Return shrimps, green peas and eggs to wok.
12Toss rice to evenly distribute ingredients.
13Season with salt and pepper to taste.
14Continue to cook for another 1 to 2 minutes or until completely heated through.
15Transfer onto serving platter and serve hot.