It is best to use leftover rice and not freshly cooked rice (the rice will clump together and too sticky when they are warm). Keep the leftover rice in the fridge if you plan ahead
Use kitchen shears to cut the bak kwa into small pieces. Pat the shrimp dry with a paper towel
Preheat a wok or saute pan. Add about 1 tsp of cooking oil and add the shrimp. Cook until they just turn pink, about 1 minute or less. Remove from the wok and set aside. Add another 1 tsp of oil and crack in eggs. Let them cook for about 10 seconds undisturbed and then start scrambling the yolk and let it cook for another 10 seconds undisturbed and then scramble the whole eggs into large chunks. Remove from the wok and set aside with the shrimp
Add the rest of the cooking oil. Add onion and saute until they are fragrant and soft, about 3-4 minutes. Add the corn and saute another 10 seconds. You can also add bak kwa pieces here to stir fry them a bit if you like. I mixed the bak kwa in at a later stage. It's up to you
Add the rice followed by seasonings. Stir to mix. Add the bak kwa pieces, shrimp and eggs back in and stir to mix everything. Have a taste and add more salt to your taste as needed. Turn off the heat. Sprinkle in the green onion. Serve immediately