Preparation--With wet hands, break clumps and separate rice grains
Set aside
In a bowl, combine shrimp, cornstarch and salt and pepper to taste
Let stand for about 10 minutes
Cooking--In a wok over medium heat, add 1 tablespoon of oil and swirl across the bottom of the wok (frying vessel)
Add 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
Add 1 tablespoon of oil and swirl across the bottom of the pan
Heat until very hot
Add shrimps in a single layer and cook for about 30 seconds
Turn and cook for another 20 to 30 seconds or just until color changes to pink
Remove from pan and set aside
In the wok, add onions and garlic and cook until limp
Add green peas and cook, stirring regularly, for about 1 to 2 minutes or until heated through
Remove from pan and set aside
In the wok, add another 1 tablespoon of oil and swirl to coat insides of the wok
Heat until very hot
Add rice and spread over the surface of the wok
Cook 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
Drizzle soy sauce and sesame oil over rice
Return shrimps, green peas and eggs to wok
Toss rice to evenly distribute ingredients
Season with salt and pepper to taste
Continue to cook for another 1 to 2 minutes or until completely heated through
Transfer onto serving platter and serve hot
