Chop the green onion finely, dice the red bell pepper into 1cm cubes, and cut the cilantro into 3cm pieces.

Heat half of the salad oil (1/2 tbsp) in a frying pan over medium heat, add the beaten eggs, and stir until cooked. Remove and set aside.

Wipe the pan clean with a paper towel, add the remaining salad oil (1/2 tbsp), and heat over medium. Add garlic, shrimp, green onion, and bell pepper, and stir-fry until the shrimp changes color.

Add the cooked rice to the pan, breaking it apart as you stir-fry. Return the scrambled eggs to the pan and add the seasoning ingredients (fish sauce, lemon juice, salt, and pepper). Stir everything together evenly.