Step 1

First, prep all the ingredients. Beat the eggs, add a sprinkle of salt. Warm oil in the pan, and scramble the eggs until just set. Slide the eggs into a bowl and set aside.

Step 2

In the same pan, fry the diced lap cheong over medium heat (no need to add oil the pan) until the lap cheong pieces are crisp. This takes about 3-4 minutes. Pour the lap cheong onto a paper towel lined plate (or use a strainer to drain the fat), and set aside.

Step 3

Saute the chopped onions in the pan (there should still be some lap cheong fat left in the pan so that you don’t have to add more oil). Saute 3-4 minutes over medium heat until the onions are soft and lightly golden.

Step 4

Lightly salt the shrimp. Then add the shrimp to the pan (with the onions still in the pan). Saute for 2 minutes over medium-high heat, until the shrimp is just cooked. Pour into a bowl and set aside.

Step 5

Add oil to the pan and stir fry the rice until the rice is heated through (and all the large clumps of rice have broken apart).

Step 6

Add the scrambled eggs, lap cheong, onions and shrimp to the pan. Mix together and stir fry for another minute until everything is evenly mixed.

Step 7

Season with the nuoc nam (fish sauce) and mix again. Add the green onions, mix again. Remove from heat and you are ready to eat ^_^