Yangzhou Style Vietnamese Fried Rice

Prepare ingredients: Ensure all ingredients are prepped and ready. Whisk eggs in a small bowl with a pinch of white pepper. Mince garlic, dice onion, chop scallions (separate white and green parts). Combine 1 tbsp fish sauce, 1 tbsp light soy sauce, and 1 tsp sesame oil in a small bowl for the sauce mixture.

Cook eggs: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat (about 180°C). Pour in whisked eggs and scramble until just set but still slightly moist. Remove from wok and set aside, breaking into small pieces.

Sauté aromatics and proteins: Add remaining 1 tbsp vegetable oil to the wok. Add diced onion and the white parts of scallions, stir-fry for 1 minute until fragrant. Add minced garlic and stir-fry for 30 seconds. Add diced pork and shrimp, cooking until shrimp turn pink, about 2-3 minutes.

Add rice and vegetables: Push ingredients to one side. Add the cold day-old jasmine rice and frozen peas and carrots to the empty side of the wok. Break up any clumps of rice with your spatula.

Stir-fry and season: Increase heat to high (around 200°C). Stir-fry rice and vegetables for 3-4 minutes, ensuring rice gets slightly toasted. Add the scrambled eggs back into the wok.

Sauce and finish: Pour the combined sauce mixture evenly over the rice. Toss everything together vigorously for another 1-2 minutes until well combined and heated through. Season with white pepper to taste.

Serve: Garnish with the green parts of scallions. Serve immediately and enjoy!