Pour the oil in nonstick wok and saute the lop cheong and bacon for 2 minutes on medium-high heat. Drain excess oil. Add shrimp and onions and saute for 2 to 3 minutes. Add rice and saute for another 3 minutes. Add oyster sauce, soy sauce, kim chee, salt and pepper and saute until liquid evaporates. Make a well in the center of the rice and add eggs.† Let sit for 1 to 2 minutes until solid.† Shred with a spatula and mix into rice. Garnish with green onion.