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1
Pre-heat a wok or large skillet over medium heat, add the oil and, once heated, add the garlic, shallots, chili relish and (if using them) shrimp; Cook the shrimp until pink on one side, flip once and pull them out when done (3-5 minutes total).
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2
Once the shallots start to become soft add rice, eliminating any clumps, stir frequently for about three minutes.
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3
Make a small hole in the center of the rice, pour in the eggs and scramble, incorporating them into the rice gradually as you stir.
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4
Drizzle in soy or fish sauce, stirring to ensure even dissipation; More sauce or salt may be added at this point to taste; Rice should be thoroughly heated through.
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5
Top with cooked shrimp; traditionally this is served with fresh cucumber and tomatoes.
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6
Extras: (sorry for the semi-colons instead of periods, recipezaar's auto format makes each sentence into a seperate step-- something I did not want) It may not be traditional, but I like to add broccoli, deep fried tofu (available at Asian markets and many grocery stores, try to get small cubes), frozen peas and green onion to my rice; If you choose to do so, cut broccoli and fried tofu into small pieces; Add approximately 2/3 cup each of broccoli and peas at the same time you add the garlic, etc and stir fry.
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7
If the vegetables have absorbed a lot of the oil, more may be necessary before adding rice; Add 2/3 cup fried tofu and sliced green onion with the rice; If you do this it might be easier to cook shrimp separately or leave them in the pan rather than removing (if you aren't picky about done-ness); In fact, any number of vegetables and/or meats may be added; For raw meat, cut into small pieces and add in step 1, after it's cooked proceed to 2, if cooked add it at the end; For added spice (I know these additions are getting exhaustive) add diced chili pepper at step 1.
