Back to 4 servings Rice and eggs 4 bowls cooked cold rice, day-old, chilled 7 eggs, 3 fried for topping, 4 beaten into rice 1 tbsp fish sauce, for the egg mixture Protein 200 g shrimp, rinsed, briefly soaked in lightly salted water, rinsed again, peeled and cut into pieces 100 g Chinese sausage (lạp xưởng), finely cut 100 g Vietnamese pork sausage (chả lụa), diced Vegetables 1 carrot, diced 100 g green beans, trimmed and finely cut Aromatics 8 shallots, finely minced 4 cloves garlic, finely minced scallions, finely cut Seasonings 2 tbsp cooking oil, used in several stages 1 tbsp oyster sauce 1 tsp soy sauce 0.5 tsp salt all-purpose seasoning (hạt nêm), a little, used in several stages ground white pepper, used in several stages Garnish 1 tomato, carved into a rose for garnish
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1 Step 1: Trim and cut the green beans, dice the carrot, cut the Chinese sausage and dice the pork sausage, and finely chop the scallions.2 Step 2: Season 3 beaten eggs with a little seasoning and the fish sauce. Fry in oil over medium heat until golden yellow, then slice into strips.3 Step 3: Bring 200 ml water to a boil, add the shrimp and cook over medium heat about 8 minutes until cooked through and pink. Cool, peel and cut into pieces.4 Step 4: Beat the remaining 4 eggs into the cold rice, then mix in white pepper and seasoning until each grain is coated.5 Step 5: Heat oil in a wok, fry the garlic until golden, then stir-fry the carrot and green beans over high heat about 3 minutes. Season with a little seasoning and the oyster sauce.6 Step 6: Add the Chinese sausage and pork sausage with a pinch of white pepper and stir about 3 minutes, then turn off the heat.7 Step 7: In a clean wok over medium-high heat, fry the shallots and garlic in oil until golden and fragrant.8 Step 8: Add the egg-coated rice and stir-fry over high heat, breaking up clumps, until loose and slightly firm.9 Step 9: Season with salt and soy sauce, then add the shrimp and the vegetable and sausage mixture. Stir over high heat until evenly combined and hot through.10 Step 10: Stir in the scallions, turn off the heat, and serve in bowls topped with the sliced fried egg and a tomato rose.getsaucepan.com/r/ac9a4bfd-c2ae-5f57-b140-da7c753b3e50
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