6 large cloves garlic, finely chopped

3 fresh bird's eye chilies

1 tablespoon dried shrimps

2 eggs, beaten

1 tablespoon dried shrimp paste (kapi)

4 tablespoons lard or oil

1/2 cup finely diced cooked pork

2-3 tablespoons fish sauce

4 tablespoons chopped fresh cilantro leaves

Pepper to taste

Salt to taste

Fill a colander with hot water and soak the dried shrimps for 15 minutes, then drain and chop. Seed and chop the bird's eye chilies. Beat eggs and season with salt and pepper to taste. In a flat frying pan lightly greased with oil and make 2-3 flat omelet, then cut them into thin strips. Wrap the dried shrimp paste and grill for 5 minutes Heat oil in a wok and try the garlic and chilies on low heat until golden. Do not have oil too hot when the garlic is put in or it will brown too quickly. Add the shrimps and dried shrimp paste and fry, stirring constantly, for 2 or 3 minutes. Add pork and fry for 1 minute. Add the rice and toss together with other ingredients until heated through. Season with fish sauce to taste, pile on a platter and garnish with the omelet strips and cilantro leaves. More hot chilies may he used for garnish it liked it hotter.