Chop all your meat and vegetable ingredients into small diced pieces. For uncooked meat, stir-fry it first in the pan until tender.

Prepare the scrambled egg by beating the 4 eggs in a bowl.

Prepare the pan with oil and heat it on high heat.

When the oil temperature is 248°F, slowly pour in the beaten eggs and stir quickly.It should become fluffy scrambled eggs.

Remove the eggs from the pan.

Add oil again to the pan and fry the diced onions.

Stir-fry with peas, corn, carrot, ham, and boiled shrimp. As you can see, I used frozen carrots, peas, and corn and did not thaw them. Add these frozen vegetables right away to prevent them from becoming too soft and maintain their texture as you cook.

Add the cooked rice and continue stir-frying.

Stir-fry the rice until the grains are well separated. There should be no chunks or large clusters of rice sticking together.

Next, stir in the scrambled eggs.

Season with salt, chicken bouillon powder, and light soy sauce. Adjust to taste.

As a final touch, sprinkle some chopped green onions.