In a medium sauce pan, bring water to a boil. Add salt and rice. Bring to a boil, cover and then reduce heat to low. Simmer until the liquid is absorbed and the rice is tender, about 35 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork. If you have time, chill the rice for a few hours.
In a 10-inch nonstick fry pan, heat vegetable oil over medium heat. Add eggs and swirl to coat the bottom of the pan. Cook, without stirring, until set, 1-2 minutes. Transfer the egg "pancake" to a cutting board. When cool enough to handle, cut the pancake in half and then into ½"-wide strips. Set aside.
In a large fry pan, cook lap cheong over medium-high heat until fat renders, 3-5 minutes.
Add ham, garlic, ginger and serrano pepper and cook, stirring occasionally, for 1 minute.
Add green onions, carrots and bell pepper and cook, stirring occasionally, for 3 minutes.
Add soy sauce, fish sauce and sesame oil and cook for 1 minute.
Add peas and prepared rice and cook, stirring occasionally, for 2 minutes. Season with salt and pepper to taste.
Fold in the sliced eggs and serve.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pork-fried-rice/