Vietnamese-style Yangzhou fried rice

Ingredients

• One large bowl of cooked rice, cold
• 2 Chinese-style sausage strainers (for making lạp xưởng)
• 1 carrot
• Glazed pork (xá xíu) and green peas
• 2 eggs
• A small handful of dried shrimp, soaked
• 1 to 2 tablespoons of ketchup
• 2 cloves of garlic, crushed
• A pinch of sugar
• oil
• salt, powdered seasoning, fish sauce
• Cilantro and chives for decoration
• soy sauce and finely chopped chili peppers, for serving

Cut the sausages, glazed pork, and carrots into small dice.

Blanch the carrot and green peas for 1 to 2 minutes.

Defeat the eggs.

Mix the rice with the ketchup, then add the glazed pork, carrots, and green peas.

Heat the sausages in a hot frying pan until they release their fat, then add them to the rice. In the rendered fat, sauté the garlic, add the dried shrimp and a pinch of sugar, and cook for 2 minutes. Then add to the rice.

Heat a little oil in a pan, add the eggs, reduce the heat, and stir. When the eggs begin to set, add the rice and continue to stir constantly to separate the grains.

Season with salt, spices, and fish sauce, bring to a boil, and add the scallions.

Serve with a little soy sauce and finely chopped chili peppers.