Whisk the eggs and stir fry the scrambled eggs in a pan until almost cooked. Set aside. In the same pan, drizzle more vegetable oil, pan sear the lobster until it turns orange and set aside. Do not overcook.

In a separate bowl, combine fish sauce, garlic chilli sauce, soy sauce, and juice of half a lime and mix well.

Carefully remove the stems of the kale and chop them into small pieces. On medium heat, add vegetable oil, yellow onions, and garlic before proceeding to sauté the kale until the volume reduces by half. Set aside.

In a clean pan, lightly stir fry the coconut flakes until golden brown before adding the rice. Pour all the contents that were aside into the pan and combine. Add sauces and mix well. Serve hot with a wedge of lime, and garnish with amaranth red and spring onions.