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In a large wok or frying pan, heat the vegetable oil over high heat. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant and lightly browned. Add the red chili peppers and shrimp paste and stir-fry for another 1-2 minutes.
Add the diced chicken to the pan and cook until it's no longer pink. Add the cooked rice and stir-fry for 5-7 minutes until heated through and lightly browned.
Add the sweet soy sauce, fish sauce, and ketchup and stir-fry for another minute. Add the mixed vegetables and stir-fry for another 2-3 minutes until heated through.
Push the rice mixture to one side of the wok or pan and pour the beaten eggs onto the other side. Scramble the eggs until they are cooked through, then mix them into the rice mixture.
Season with salt and pepper. Garnish with chopped green onions and serve hot.