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Prep all ingredients.
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Beat the eggs with 1/2 tsp fish sauce and the sugar, set aside.
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Heat a wok or large skillet over medium-high heat.
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Add 1 tbsp sesame oil to the skillet and once hot, add the chicken and sausage to heat through, 1-2 minutes, remove to a large bowl and set aside.
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If needed, add up to an additional tablespoon of sesame oil to the now empty, still hot wok/pan and pour the beaten eggs in. Do not touch for at least 30 seconds allowing it to bubble and start to 'fry'.
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Scramble the eggs and continue to stir until fully cooked.
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Remove eggs once cooked and place them with the meat.
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If needed, add up to an additional tablespoon of sesame oil to the now empty, still how wok/pan and add the carrots, green onions, and garlic. Cook for about 3 minutes.
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Add the soy sauce, remaining fish sauce, rice wine, and 2 tbsp sesame oil, mix well.
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Add the rice, still until the sauce has thoroughly coated each grain, return the meat and eggs to the wok/pan, mix well until combined.
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Serve and enjoy immediately.