-
Season the eggs with salt
and pepper.
-
Cut the onion into 8
wedges.
-
Cut the spring onions into
short lengths of the diagonal shape.
-
Cut the ham into very thin
strips.
-
Heat 1 tablespoon oil in a
wok or large frying pan and add the eggs, pulling the set egg
towards the center and tilting the pan to let the unset egg run to
the edges.
-
When the egg is almost
set, break it up into large pieces so it resembles scrambled eggs.
-
Transfer to a plate and
set aside.
-
Heat the remaining oil in
the wok, swirling to coat the base and side.
-
Add the onion and stir-fry
over high heat until it starts to turn soft and transparent.
-
Add the ham and stir-fry
for 1 minute.
-
Add the rice and peas and
stir-fry for 3 minutes until the rice is heated through.
-
Add the eggs, soy sauce,
spring onion and shrimps.
-
Heat through and serve
hot.