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 and drain well.
In a wok over medium heat, add 1 tablespoon of oil and swirl around the bottom of the wok.
Add eggs and cook, stirring to scramble and break up, until just set and still slightly wet. Remove from pan and set aside.
Wipe down wok as needed. 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 softened.
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 shimmering.
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. Serve hot.