Prepare all vegetables (green onion, onion, carrot, potato) by chopping them finely.

Heat 3 tbsp of cooking oil in a pan and sauté green onion and onion to make fragrant oil.

Add all chopped vegetables to the pan and stir-fry until softened.

Defrost frozen shrimp in cold water and drain before adding to the pan.

Push the vegetables to one side of the pan and crack 3 eggs into the empty space. Scramble the eggs until cooked.

Mix the scrambled eggs with the vegetables and stir well.

Add the shrimp to the pan and stir-fry until fully cooked.

Add 2 servings of cooked rice to the pan and stir-fry with the mixture.

Season with 2 tbsp of oyster sauce and mix thoroughly.