• Give all aromatic vegetables a fine chop and set aside for later.
  1 large shallot, 5 cloves garlic, 1 birds eye chili, 2 stalks green onion
• Mix together sugar, soy sauce, and dark soy sauce. Set aside for later.
  1½ tbsp soy sauce, 1½ tbsp sugar, 1 tbsp dark soy sauce
• Cut chicken breast into small cubes about 1 cm thick.
  1 chicken breast
  
• Into a hot wok add oil and cook the chicken for 1 minute.
  1 tbsp oil, 1 chicken breast
• Add chopped shallots, garlic, and chilies. Stir 1 minute.
  1 large shallot, 5 cloves garlic, 1 birds eye chili
• Add shrimp paste. Stir 30 seconds.
  1 tbsp shrimp paste
  
• Add day old rice along with previously mixed sauce. Stir until uniform in color. Finish by adding half of your chopped green onion.
  2 cups old rice, 1½ tbsp soy sauce, 1 tbsp dark soy sauce, 1½ tbsp sugar
• In a pot of oil, fry up some thinly sliced shallots and prawn crackers.
  crispy shallots, prawn crackers
• Top fried rice with a fried egg, crispy shallots, and prawn crackers.
  1 egg, crispy shallots, prawn crackers

Crispy shallots

• Thinly slice shallots.
• Cook in hot oil about 300F for 5-10 minutes until golden brown. Drain on paper towel.

Prawn crackers

• Add prawn crackers in 400F oil for 20 seconds or until fully expanded. Set aside to drain over paper towel.