Vietnamese-Style Shrimp Fried Rice

Steps

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1. 1
   Prepare the scrambled eggs (magic log): Heat 2 tablespoons of oil, pour in beaten eggs, and stir while cooking. Season with Maggi Sabor instead of salt. Once set, chop into smaller pieces with the spatula tip and set aside.
   ▶ ≈2:08
2. 2
   Quickly pan-fry the shrimp in 1.5 to 2 tablespoons of oil for 30–40 seconds until the bottom turns pink, flip and cook another 30–40 seconds until orange. Remove and set aside.
   ▶ ≈2:40
3. 3
   Add the sliced Chinese sausage to the pan (no extra oil needed—it will render its own fat) and cook for about 1 minute. Add butter and let it melt.
   ▶ ≈3:17
4. 4
   Add the minced garlic, stir to combine, then add the white parts of the green onions and stir for about 30 seconds. Add the chopped yellow onion.
   ▶ ≈3:43
5. 5
   Add the frozen mixed vegetables (carrots and peas) and continue stirring until thawed and evenly distributed.
   ▶ ≈4:21
6. 6
   Add the leftover rice and toss everything together to distribute all ingredients evenly.
   ▶ ≈4:37
7. 7
   Pour in soy sauce and fish sauce (the Vietnamese-style touch), toss well, and continue cooking for 3 to 3.5 minutes on high heat. For crispy edges, let the rice settle at the bottom for about 1 minute.
   ▶ ≈5:02
8. 8
   Season with black pepper, add the prepared scrambled eggs, and toss for about 30 seconds to combine evenly.
   ▶ ≈5:42
9. 9
   Add the cooked shrimp back to the pan and toss for about 2 minutes to heat through and combine well.
   ▶ ≈6:03
10. 10
    Stir in the chopped green parts of the green onions to add color and fresh flavor. Turn off heat and serve the fried rice immediately.
    ▶ ≈6:19