Place rice in a saucepan with water, rinse and sieve out water. Add coconut milk, water and salt. Place the saucepan over high heat and, bring to a boil.

Stir saucepan then bring to a simmer- heat level should be very low cover the saucepan tightly with the lid. Continue cooking for about 15-18 minutes.

Remove sauce from the heat and let it cool, covered. Refrigerate, preferably over- night

When ready to cook break up the clumpy rice before starting.

Heat a large wok or skillet on medium high heat with about a tablespoon of canola or vegetable oil.

Add the rice stir vigorously for about 2-3 minutes adding soy sauce a tablespoon or more of water or chicken/beef stock as need to moistened rice. Set aside. Quickly wipe the wok or skillet with a clean paper towel or cloth. You might have to make in batches

Next add a tablespoon of oil, let it heat up, then add the eggs and quickly stir to break the eggs apart. Remove and add to the rice.

Next add a tablespoon of oil into the wok/saucepan followed by shrimp, stir for about a minute or two then add onions, thyme, garlic, peas, carrots, white pepper, curry powder, and soy sauce. Stir until fragrant for about 2 minutes.

Finally return the combination of rice, and vegetables to the wok. Stir until everything has been fully combined. Adjust seasoning salt, pepper and soy sauce if necessary.

Garnish with chopped scallion and serve