Heat wok or large nonstick pan on medium high heat. Add 2 Tbsp oil. When oil starts to smoke, beat eggs a little and add to the pan. You should hear a satisfying sizzle when the eggs hit the pan. When the edges start to solidify, move them to the center and tip the wok to let the liquid egg run out and cook. Remove egg from wok when the eggs are 50% cooked (still runny). Place back in the raw egg dish and set aside.
Add another 2 Tbsp oil. Add chopped onion. Fry until the onion is translucent. Add a pinch of salt.
Add in red pepper, minced garlic and cubed Spam. Toss to mix and fry until your Spam has a nice sear. Keep contents moving using a scoop and flip motion being careful not to break up the cubed Spam too much. (Note 5)
Lower heat to medium. Add cold rice. Using your spatula, break up any large chunks and mix well. As the rice heats up, it will start to break up easier. (Note 6)
Add frozen sweetlet peas. Toss for 30 seconds. Add soy sauce, sugar, oyster sauce, white pepper and fish sauce (if using).
Add back the egg. Toss for about 30 seconds breaking up the egg and until the seasonings are well mixed in the rice. Add chopped scallions and toss together for another minute.
Sample a small spoonful and salt to taste.
Transfer to a serving dish. Garnish with sesame seeds and thinly sliced nori if desired. Serve immediately.