Sweet Pork: Heat 1 tablespoon oil and stir-fry the pork until light brown in colour. Add the palm sugar, sweet soya sauce, fish sauce and 100 ml water. Leave to cook over low heat until the sauce is syrupy like and coating the pork shreds evenly. Remove and keep aside.
Fried rice: Dissolve the shrimp paste with warm water.
Fry the beaten egg with 1 tablespoon oil into thin egg sheet.
Fry the beaten egg with 1 tablespoon oil into thin egg sheet. Remove from wok and shred.
Arrange the rice on a serving plate and serve with the sweet pork. Garnish with the egg shreds, cucumber, chili and lime