• Preparing the shrimp
• Remove the shells and devein the shrimp.
• Add the shrimp to a bowl.
• Now add in ½ teaspoon of table salt to the shrimp and mix well. Let the shrimp sit for 5 minutes.
• Next, wash the shrimp under cold water until the water becomes clear (approximately 4-5 times).
• Then put the shrimp in a strainer to let it strain out the water and place it in the fridge until ready to use.
• When the shrimp is ready to be used, take it out of the fridge and wrap it with some paper towels or a cloth to dry the shrimp further.

Preparing the rest of the ingredients

• Start off by cutting the char siu into bite sized cube pieces and set it aside.
• Next, cut up the Chinese sausage into thin slices and set it aside.
• Now cut up the green onions into thin pieces about 1/4 inch thick and set it aside.
• Mince 3-4 cloves of garlic and set it aside.
• Now in a bowl, crack 2 eggs and then add in the annatto oil plus white sugar to the eggs and mix everything well together.
• Next, pour the egg mixture on top of the leftover rice plus add in the chicken powder to the rice as well.
• Mix everything well together until the rice is evenly coated and looks yellow and set it aside.
• In another bowl, crack 2 eggs and whisk it well together and set it aside as well.

Blanching shrimp and frozen vegetables

• Now boil a pot of water and once the water is boiling, add in your shrimp that you prepared earlier.
• Blanch the shrimp for about 30 seconds and then immediately remove it from the pot and run it under cold water to stop the cooking process and then set it on a strainer to dry and set it aside.
• Now add in your frozen green beans and carrots to the pot of boiling water and blanch the vegetables for about 2-3 minutes until the vegetables float to the top and then remove the vegetables from the pot and run it under cold water to stop the cooking process and then strain it and set it aside.
• Cooking everything together
• Now heat up a wok on medium-low heat. Once the wok is hot enough, add in 1 tablespoon of cooking oil to the wok. Swirl the oil around the wok to evenly coat it.
• Next, add in your minced garlic to the wok and stir-fry it for about 30 seconds to 1 minute until the garlic turns into a golden brown color. Immediately remove the garlic from the wok and set it aside.
• Then add in the Chinese sausage and cook it for about 30 seconds before adding in the char siu as well. Cook everything for another 30 seconds and then remove it from the wok.
• Now add 1 tablespoon of oil to the wok and swirl the oil around the wok.
• Add in the eggs that you whisked earlier to the wok.
• Then immediately add in the rice on top of the eggs and mix everything well together, making sure to scoop underneath the eggs and raise the spatula and repeating this motion when mixing.
• Cook it on medium-high heat for about 1 minute, making sure to press down on the fried rice and spreading it out so that it evenly cooks the rice and dries it out.
• Then add back in the fried garlic that you made earlier and mix everything well together for another 30 seconds.
• Now add in your Chinese sausage, char siu, and mixed frozen vegetables. Mix everything well together for about 30 seconds.
• Afterward, add in your blanched shrimp from earlier and continue mixing everything for another 30 seconds.
• Then add in your fish sauce plus 1/4 teaspoon of table salt as well to season everything. Continue mixing it for another 30 seconds.
• Finally, add in your green onions and mix everything well together for another 30 seconds. Now turn off the stove and remove the wok from the stove. Serve the fried rice while still hot.