In a medium bowl, add the cooked white rice, egg yolk, salt, shaoxing wine, white pepper, sesame oil, and fish sauce. Mix until every grain of rice is well coated. There should be no lump or chunks rice.

Add the egg white plus 1 egg and cook until become soft scrambled eggs.

Add the spring onion slices and continue stir frying.

Once the rice grains are dry and start to pop around in the wok, and add an additional pinch of salt if needed.

Place the rice on the plate and serve immediately.