start cubing the vegetables into small dice (bamboo shoot, red bell pepper, shitake mushroom).
start cubing the spam.
cut up the greener part of the green onion.
peel the scallop membrane before pulling strands (white part on the side).
whisk together the egg and 3 yolks together and strain through a strainer to give it an even texture.
add oil to the wok, bring up to 110C degrees shut off the flame.
key to small thin strands, swirl the oil around in a circle and slowly pour the egg.
start flame up again, make sure egg is cooked and crisp, strain egg into a strainer and push out excess oil.
strain oil into metal bowl.
clean off excess oil with towel. wok doesn't have to be oil free.
add water and boil. Once at a boil, if your green peas are still frozen, blanch them for a couple of seconds until they are tender.
corn starch shrimp then add to water, part cook them to 80%.
remove water and add a ladle full of oil. Bring wok up to temp.
add in all the ingredients besides salted egg, green onion, shrimp, egg, and peas.
fry up the ingredients for about a minute, then add egg break up in the wok get it roughly separated.
add rice, break the rice up, fry for about 2 minutes or until rice is broken up.
add the rest of the ingredients salted egg, shrimp, peas, and green onion.
salt to taste (roughly 1 tsp) and serve.