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In a medium bowl whisk together fish sauce, soy sauce, sugar, lime juice and turmeric until smooth. Set aside.
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In a large skillet or wok heat oil over high heat. Crack eggs carefully into hot oil, scramble and cook until fluffy (about 1-2 minutes). Remove from the pan, leaving as much of the oil as possible.
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Add garlic, shallots, ginger, lemongrass, peppers and cabbage to the hot pan. Stir fry for 2 minutes, then add rice and sauce mixture. Stir to mix and then spread the rice evenly on the bottom of the pan and let sit (do not stir) for 2 minutes or until the bottom is lightly golden brown and crispy.
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Stir in spiced shrimp and eggs, distribute to serving bowls and top with cilantro, basil, scallions and lime wedges.