An old school Chinese fried rice with egg, char siew and prawn bits that was very popular in the 50s and 60s. Not easy to find a good dish of this rice in most restaurants. A well done yangchow fried rice is not easy. The wok hei must be good with the end product to be dry but not too dry and not oily. And every ingredient is not overly cooked. Best of all the portion of egg, char siew and prawn bits can be tasted with almost every spoon. And this stall has a great sambal chilli to complement the rice. Additional ingredients such as luncheon meat, ikan billis, scrimp bits and egg can be bought to top up the dish. My recommendation is just eat it as it is. 👍👍👍