In a wok or large frying pan on medium high heat, add 1 tablespoon vegetable or canola oil. Scramble the eggs until slightly undercooked. Remove the eggs into a bowl.

Turn the heat down to low. Add 1 tablespoon vegetable or canola oil and garlic, cook for 30 seconds, until fragrant. Add shrimp and cook for another 30 seconds until they are just barely cooked. Remove the shrimp and add it to the eggs.

Turn the heat up to medium. Add onion and stir fry for 1 minute.

Add rice, carefully breaking up the larger chunks and cook for 2-3 minutes, until heated through. Stir in soy sauce, oyster sauce and ground white pepper.

Add peas and toss until cooked through, about 1 minute. Mix in the cooked eggs and shrimp. Turn off the heat, stir in green onion.

Serve on a platter and garnish with a pinch of ground white pepper.