Instructions: Before frying the rice, rub it with wet hands to separate the grains. Set aside.

In a bowl, beat the eggs with the salt.

Set a wok or large skillet over high heat and add 2 tablespoons of the oil. When the oil is hot, add the scallions and brown lightly. Add the eggs and scramble until softly set. Remove and set aside.

Swirl 2 tablespoons more oil into the wok. Add the onion and garlic and fry for 30 seconds. Add the sausage, chicken and pork and stir-fry until heated through. Add the carrots, green beans and celery and cook for 2 minutes. Remove the mixture to a bowl. Set aside.

Add the remaining 2 tablespoons oil to the wok. Add the shallots and brown lightly. Add the rice and stir-fry until heated through. Stir in the fish sauce, soy sauce, chicken broth, hot chili sauce and sugar. Stir and toss until the rice is well coated with the seasonings. Add the scrambled eggs, meats and vegetables. Stir until heated through.

Transfer the fried rice to a large heated platter. Sprinkle with white pepper and garnish with the coriander sprigs.

This recipe yields 6 servings.

Description: "(Com Chien Thap Cam)"

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