Prepare all the ingredients: dice the pork meat in cubes when used, cut the shrimps if needed, cut the vegetables in small parts and julienne coarsely the choy sum when used. Cut the spring onions in oblong rings. Make the rice crumbly by using your hands.
Break the eggs and put the contents in a bowl
Par-boil the cut vegetables that need it in boiling water (in the above recipe only carrots and egg plant and if the celery stems are thick also the celery). To this extent bring a pan with slightly salted water to the boil on high fire, dump the vegetables by type in the boiling water and wait until the mixture is boiling again. Then time the cooking time. Usually 2-4 minutes, depending on the size of your cuts and the vegetable type. Scoop the vegetables with a slotted spoon and dump in a large bowl of cold water to stop the cooking process. Drain the vegetables and keep ready.
Place a wok on high fire
After a few minutes add the cooking oil
Then immediately add the ground spices
Then add the sliced garlic and the chopped onions and stir constantly
After a minute, add the pork and continue to stir
Add the eggs and stir until they become crumbly
Then add the cooked rice, make sure it is made loose with your spatula and fry it at high fire while stirring constantly. it should get a little brown color on the outside
Add the choy sum, the carrot, egg plant or celery and continue to stir
Add the seafood (optional)
Add soy sauce and some oyster sauce to taste
Serve immediately in a large bowl or in individual bowls