Ingredients
150 g cooked white rice, 50 g shelled shrimp, 10 g fresh peas, 10 g diced carrot, 15 g diced luncheon meat, 1 egg.
Seasonings
15 g scallions (finely chopped), 1 teaspoon salt, 80 g (about 1/3 cup) lard.
Steps
1. Beat the eggs in a bowl, add a pinch of salt and whisk into an egg wash, then pour into a wok with hot oil and stir-fry until scrambled into fine pieces, then transfer to a bowl.
2. Place the wok over heat, add lard and heat until hot, then add the shrimp, fresh peas, and diced carrots, stir-fry until cooked through, then remove and drain the oil.
3. Return the clean wok to the heat, add a little lard and heat until hot, then stir-fry the chopped scallions until fragrant. Add the shrimp, peas, diced carrots, diced luncheon meat, scrambled egg, cooked rice, and salt, stirring everything together well. Transfer to a bowl and serve.