Shrimp Fried Rice

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3 tablespoons vegetable oil

2 large eggs, lightly beaten

2 red Thai chiles, seeded and minced

2 medium shallots, thinly sliced

2 garlic cloves, thinly sliced

1 teaspoon belacan or 2 tablespoons Asian fish sauce

1/2 pound medium shrimp—shelled, deveined and coarsely chopped

3 1/2 cups cold cooked white rice

Water, for sprinkling

1 teaspoon oyster sauce

1 teaspoon soy sauce

1/4 to 1/2 teaspoon freshly ground white pepper

1/2 teaspoon sugar

2 scallions, thinly sliced

1/4 cup chopped cilantro

1/3 cup chopped pickled mustard greens

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