Microwave the haam yu for 30 seconds to 1 minute, or until it’s soft and pliable. Use your fingers or a fork to break up the ham yu into shreds, taking care to discard the skin and bones. Set aside the meat.

In a large non-stick skillet, heat a little oil over medium heat. Add the ham yu meat, onion, garlic, ginger and lap cheong. Saute for 10-15 minutes, or until the onions are translucent and the lap cheong has rendered its fat and become crispy. Move these aromatics to a large bowl, trying to keep some of the fat in the pan.

Return the skillet to medium-high heat, and add some extra oil if there’s not much fat left in the pan. Add the rice, having it touch as many surfaces in the pan as possible. Cook, without touching the rice, for 5-7 minutes, or until the underside is crispy. Flip the rice so that the crispy bits are on top, and cook for another 5-7 minutes, or until the rest of the rice is crispy. Add the rice to the bowl of aromatics and set aside.

Return the skillet to the lowest heat possible. Add a big pinch of salt to the eggs, whisk quickly, then pour into the skillet. Stir the eggs around to make small wisps of egg, lifting up the cooked bits and moving them around so that the wet egg can contact the pan. Once the eggs are almost dry, add the rice and aromatics back to the pan. Add the white pepper, soy sauce and sesame oil, then mix to combine. Add salt and pepper to taste, then top with the scallions. Serve hot!