Defrost the golden ikura; finely dice the onion, green onions and set aside; crack the eggs into a bowl, beat thoroughly and set it aside;
Stir fry the dried sakura shrimps over low heat; rinse the koshihikari rice, cook the rice in an appropriate amount of water upon on your preferred softness, set aside to cool;
Heat the wok, stir fry the onion first, then add the eggs, put the rice and stir fry them all together;
Add the HK JEBN XO sauce, salt, green onions and 10g of dried sakura shrimps, stir fry until done;
Sprinkle the rest of the dried sakura shrimps and the golden ikura onto the fried rice, ready to serve.
