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Heat 1/2 Tablespoon Of The Oil In Wok; Add Egg And Swivel Wok Around Gently To Set And Form A Thin Cirular Sheet. Remove When Cooked And Slice Into Thin Strips. Clean Wok With Only Water Heat 1 Tablespoon Oil In The Wok And Cook The Garlic With Half Of The Onion Until Slightly Brown; Add Shrimp And Stir Fry Until Shrimp Turn Pink And Are Cooked. Remove And Set Aside In Bowl. Clean Wok With Only Water. Heat 1 Tablespoon Oil In The Wok And Saute The Remaining Chopped Onion With The Green Onions; Add The Cooked Rice And Heat Through, Stirring Constantly. Add The Contents Of The Bowl, Along With Oyster Sauce, Salt And Pepper, And Stir-Fry Until The Rice Turns Slightly Golden. Top With Some Cilantro Sprigs
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