How to make it

1. https://www.youtube.com/watch?v=DFb11Fgb6bk
2. Make Sambal: Add sauce mix ingredients into a mini prep food processor or mortar and pestle. Pulse or pound the ingredients until garlic and chilies are minced and all ingredients are combined. Set aside. 
3. In a large skillet, heat oil until a whisp of white smoke appears. Add the sambal and shrimp and cook for about 30 seconds until shrimp starts to turn pink. Crack eggs into the pan and scramble for about 20 seconds until barely set. Fry until fragrant, about 30 seconds. 
4. Fold in rice; make sure not to break rice grains. Season with Lee Kum Kee Panda Brand Sweet Soy Sauce, Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Hoisin Sauce, and Lee Kum Kee Chicken Bouillon Powder. Press and fold the rice as it sears against the skillet for about 2 to 3 minutes until fragrant. Make sure fold constantly mixing all the ingredients well. 
5. Fold in green onions, cilantro, and fried shallots, and toss for 30 more seconds. Remove from heat.
6. Garnish with remaining green onions, cilantro, and fried shallots. Sprinkle Lee Kum Kee White Pepper Powder. Serve hot. Enjoy!