Com Chien (Fried Rice)

Pretty much every Asian culture has their own variation of fried rice. Why? Because it's cheap, easy to make in bulk, and already includes rice. That basically satisfies the Asian stomach.

My mom taught me her frice (fried rice) recipe. Fried rice tastes the best when you use day old rice. It tastes even better if you use day old rice that was made with less water. It's a multi-step process so I suggest breaking it down into parts and then mixing everything together again.

Ingredients: 
Mixed frozen veggies (corn, peas, carrots, green beans)
2-4 Chinese sausage links
1 lb lean pork meat (Thịt nạc vai - pork shoulder/butt)
1/3 bag of Chinese BBQ Char Siu Seasoning
8-10 Shrimps
Small red onion (thinly slice)
Sugar
Maggie seasoning
Salt
Bot nem ga (chicken buillion granules)
6 Eggs
Bot Ngot (MSG)
2-3 cups of day old rice (BEST if you make rice with little water and keep it for a day)

Making the bbq pork (make this in advance as it must marinate for 1/2-full day)
1. Start with 1 lb of pork meat. In a large bowl, add 1/3 bag of Chinese BBQ Char Siu Seasoning, 1/2 teaspoon of salt, 1/2 teaspoon of maggi seasoning, 2 teaspoons of sugar, some oil and 1/4 reason of MSG.

2. Mix together the pork and all the seasonings and retaste.

3. Let marinate for 1/2-full day.
** 4. When you're ready to make the fried rice, bake meat in a small toaster oven at *** for *** minutes.
5. When done, let cool and then slice meat into thin strips. Then cut that into little chunks.

Seasoning the shrimp
1. Chop up about 8-10 shrimps into small chunks.
2. Season with a dash of nuoc mam, some sugar, bot nem ga, pepper, and bot ngot (MSG).
3. Let marinate for 10-15 minutes.
** I like to cook my shrimp separately so it doesn't overcook and then add it in with the rest of my fried rice. You can cook it in the same skillet as the fried rice and set aside.

Making the fried rice
1. Thinly slice one small red onion. Chop up 2-4 chinese sausage links into 1/4 inch sections.
2. In a large skillet, add a little oil. Toss in your shrimp and cook until pink. Remove shrimp.
3. Add more oil to the skillet. Throw in red onions. After a minute or two, throw in chinese sausages. Stir.
***** We we were out frozen veggies so mom didn't add any. Throw in frozen veggies a little after you add the chinese sausages and BEFORE you add the eggs.

4. After letting that cook for 1-2 minutes, crack 6 eggs into the skillet. Let eggs cook until almost done. Toss around a little.

5. Add the rice - add it in chunks so you won't overload the skillet. Season it with maggi seasoning (start with a little), sugar, bot nem ga, bot ngot, and some salt.

6. Toss the rice for a good 8-10 minutes.

7. Chop some green onion and toss it in. (optional)
8. Sprinkle in some pepper.
*** Constantly stir the rice to evenly distribute the flavors.

* ASK MOM: salt (2:1 ratio?)