Heat 1 tsp sesame oil in a large wok or deep sided skillet over medium heat. Cook shrimp in skillet until pink and no longer translucent. Remove from skillet and set aside in a warm place.
Coat the wok with non-stick spray, scramble the two eggs over medium heat then remove from pan to a plate to keep warm.
Add the onion to the wok and stir, cooking until the onions have softened, about 3-5 minutes. Remove from wok and set aside.
Add 1 tsp of sesame oil to the wok and stir fry the garlic and ginger for 30 seconds. Add the frozen peas and carrots and stir fry for an additional 2 minutes. Add the rice and stir to combine. Add the oyster sauce and soy sauce. Stir to heat through.
Add the onions, eggs and shrimp back in the wok and stir in the green onions. Heat through, serve immediately.