Step 1

In a small bowl, stir the Sriracha and soy sauce together. In another small bowl, scramble the eggs and fish sauce with a fork. Set aside.

Step 2

Cook the Chinese sausage in a flat-bottomed wok (or regular wok) over medium-high heat until the fat renders, about 2 minutes. Add the carrot, garlic and yellow onion to the pan, and cook, stirring occasionally, until the onion softens, 2 to 3 minutes.

Step 3

Crumble the cooked rice into the pan and toss it around once with a spatula. Pour the Sriracha mixture over the rice. Mix it until all the grains of rice are coated.

Step 4

Scoot the rice to the side of the pan leaving an empty space for the eggs. Add the eggs to the pan and let them firm up for 2 to 3 minutes before breaking them up and mixing into the rice.

Step 5

After everything is mixed, reduce the heat to medium and flatten the rice out by pressing it down into the pan with a spatula. Cook undisturbed so the rice can crisp up, 1 to 2 minutes. Break it up and repeat this step two more times.

Step 6

Transfer the fried rice to a platter. Garnish with the scallions and a few pinches of black pepper.