Peel the tails off 20 cocktail shrimp and chop them roughly. Dice the onion, carrot, and green onion. Beat the eggs in a bowl.

Heat oil in a wok over low heat and add the chopped green onion. Cook until fragrant.

Add the beaten eggs to the wok and stir with chopsticks to create scrambled eggs. Add a pinch of pepper and continue cooking until partially set.

Add the chopped shrimp, carrot, and onion to the wok and stir-fry until cooked.

Add 1 tbsp of oyster sauce and stir-fry with the shrimp and vegetables.

Add 2 cups of cooked rice and stir-fry until the rice is fluffy and well-mixed with the ingredients.

Sprinkle sesame seeds and adjust seasoning with salt to taste.