Warm a lidded pan over medium heat and cook onions in oil for 4 minutes until brown.
Stir in the rice until coated in oil.
Add 450ml boiling water and salt, then cover and cook on the lowest heat for 15 minutes.
Remove from heat, cover with a tea cloth for 10 minutes, then let cool completely.
Soak shrimps and mushrooms in 450ml boiling water for 30 minutes.
Squeeze liquid from soaked ingredients and finely slice mushrooms.
Fry onions and bacon in a hot wok for 3 minutes until bacon is crispy.
Add shrimps, peas, and mushrooms and stir-fry for 1 minute.
Add more oil and the cooked rice, stir-frying for 30 seconds.
Pour in beaten eggs and stir-fry until eggs form cooked shreds.
Stir in spring onions and soy sauce before serving.