Place the shrimps in a bowl, cover with warm water and leave to steep for 15 minutes.
Make an omelette with the eggs then cut into thin strips. Cook the peas in boiling water for 5 minutes.
Wash the spring onions and slice into small pieces. Peel and finely chop the shallot. Cut the roast pork into small dice. Peel the shrimps if unpeeled.
Heat the oil in a wok and cook the chopped shallot until it changes colour. Add the cooked rice and heat for 2 minutes. Add the shrimps, diced pork, omelette strips, spring onions and peas. Sprinkle with soy sauce, season, stir and serve.