MethodCook the rice and leave it to cool. Best done 2 hours beforehandFry shallots gently in hot oil until it browns, set asideIn a wok, stir-fry onions and ginger with a mix of cooking oil, shallot oil and sesame oil, tossing until they turn pale gold.Add the pork and toss for a few minutes before stirring the rice in thoroughly and then turn up the heat to cook the rice to the almost dry stage- at this point the grains should be jumping and popping on the wok surface. Check seasoning, add fish sauce oTurn the heat down, make a well in the middle of the rice, add some oil and pour in the beaten eggs. Stir the eggs till it is softly scrambled.Mix the eggs and rice together quickly, do not overstir. Serve with scatters of fried shallots.