recipe 2

Ingredients:
- 4 cups cooked rice, cold
- 3 eggs
- 1/4 teaspoon salt
- 6 tablespoons olive oil
- 4 scallions, sliced
- 1 large onion, diced
- 4 garlic cloves, minced
- 2/3 cup Chinese sausage (lạp xưởng)
- 2/3 cup diced roast chicken
- 2/3 cup diced roast pork
- 2/3 cup diced carrots
- 2/3 cup diced green beans
- 2/3 cup diced celery
- 2 tablespoons fish sauce (Vietnamse nước Mắm)
- 1/2 cup soy sauce
- 1/4 cup chicken broth
- 1 teaspoon hot chili sauce (tương ớt)
- 1 tablespoon sugar
- ground black pepper

 

Note: If you prefer only one ingredient, use 2 1/3 cups of pork, chicken, or sausage, instead of 2/3 cup of each.

 

Direction:

 

1. Before frying the rice, use a wet wooden spoon to separate the grains. Set it asidẹ
2. In a bowl, beat the eggs with the salt.
3. Set a wok or large skillet over high heat and ađ 2 tablespoons of the oil. When the oil is hot, ađ the scallions and brown lightlỵ Ađ the eggs and scramble until they are softly set. Remove them and set them asidẹ
4. Swirl 2 tablespoons of more oil into the wok. Ađ the onion and garlic and fry for 30 seconds. Ađ the sausage, chicken, and pork and stir-fry until it is heated through. Ađ the carrots, green beans, and celery and cook for 2 minutes. Remove the mixture to a bowl. Set it asidẹ
5. Add the remaining 2 tablespoons of oil into the wok. Ađ the shallots and brown lightlỵ Ađ the rice and stir-fry until heated through. Stir in the fish sauce, soy sauce, chicken broth, hot chili sauce, and sugar. Stir and toss until the rice is well coated with vegetables. Stir until heated through.
6. Transfer the fried rice to a large heated platter. Sprinkle with black pepper.