Prepare the rice. If using freshly cooked rice, spread it out on a tray to cool and dry for at least 30 minutes. This ensures the rice is not too moist and clumpy when stir fried. If using day old rice, break up any large clumps with your hands or a fork for an even texture.

In a large wok or deep skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and shallots, stirring constantly until fragrant and golden, about 1-2 minutes. Avoid burning the garlic, as it can turn bitter.

Push the garlic and shallots to one side of the wok. Pour the beaten eggs into the other side, stirring gently to scramble. Once the eggs are set but still soft, mix them with the garlic and shallots.

Increase the heat to medium-high. Add the diced carrots and peas to the wok, stirring for 2-3 minutes until slightly tender. For a heartier dish, toss in the cooked shrimp, chicken, or tofu at this stage, ensuring they are evenly heated through.

Add the prepared rice to the wok. Use a spatula or wooden spoon to gently toss and mix the rice with the vegetables and proteins. Stir frequently to prevent sticking, ensuring the rice absorbs the flavours.

Drizzle the soy sauce and fish sauce over the rice, followed by white pepper. Stir well to distribute the seasonings evenly. Taste and adjust with additional soy sauce, fish sauce, or salt if needed.

Stir in the sliced green onions, reserving a small handful for garnish. Cook for another minute, ensuring all ingredients are well combined and the rice is heated through.

Serve the fried rice hot on individual plates or a communal platter. Garnish with fresh cilantro leaves and the reserved green onions. Add cucumber slices and lime wedges on the side for a refreshing balance. Cơm Chiên pairs beautifully with a small bowl of chili sauce for an extra kick.