1. Wash peas, dice pork separately, and dice bacon and sausage.

2. Break the eggs, add a little salt, fry them into egg skins and shred them.

3. Chop the onion and ginger, and cut the parsley into small pieces.

4. Heat the pan and drain the oil. First, stir fry the fat until the oil comes out. Add red onion, shallots and galangal, stir-fry until fragrant, then add bacon, stir-fry together, and package. Stir-fry the lean meat again, add the fried fat and bacon together and stir well.

5. Leave the oil of fried meat in the pot, put the washed rice in, and add clear soup or hot water (no rice noodles).

6. Add some salt and sprinkle beans.

7. The fire boils, and the medium and small fires cook. Tighten the lid and move the pot from time to time to make it evenly heated. Don't open the lid until the rice is cooked (this process takes about 20 minutes)

8. Uncover the rice on the top floor, and you can check whether it is cooked. You can try it. If cooked, add the fried meat, shredded eggs, coriander and pepper.

9. Stir well and serve.