1 cup cooked rice
3 tbsp. dried shrimp
2 yard-long beans, cut into thin slices
2 tbsp. diced tomato
2 tbsp. diced onion
2 spring shallots
1/2 tsp. sugar
1/2 tbsp. frish sauce
3 tbsp. cooking oil
carambola and carrot for garnish
1. Heat the oil in a wok. When it is hot, put in the shrimp, fry for a short time, and then add the egg, break the yolk, and mix it with the white. When the egg has set, add the bean, onion, tomato, and rice. Stir and turn to mix everything together.
2. Season with sugar and frish sauce, and continue frying until the rice is ready.
3. Transfer to a plate and garnish with carrot and carambola and serve with spring shallot and cucumber slices.
Note: Taste the rice before adding the fish sauce. The shrimp may have already made the rice quite salty. It is best to first soak dried shrimp in water to remove dirt. debris, and excess salt.