Royal Shrimp Paste Fried Rice with All the Fixings

Make the sweet pork first. Combine pork belly cubes, palm sugar, fish sauce, and dark soy sauce in a small saucepan. Cook over medium-low heat, stirring often, for 15 minutes until the pork is tender and coated in a sticky, dark glaze. Set aside.

Cook the shredded omelet by heating a lightly oiled nonstick pan over medium heat. Pour in the beaten eggs in a thin layer, swirling to coat. Cook until set, flip briefly, then slide onto a cutting board. Roll up and slice into thin ribbons.

Pan-fry the Chinese sausage slices until the edges brown and the fat renders out, about 3 minutes. Set aside.

For the fried rice, heat the oil in a wok over high heat. Add the garlic and stir for 10 seconds. Add the shrimp paste and mash it into the oil, cooking for 30 seconds until very fragrant (it will smell strong -- this is normal).

Add the day-old rice, breaking up any clumps. Stir-fry vigorously for 3-4 minutes, tossing the rice to coat every grain with the shrimp paste. Add the palm sugar and stir until evenly distributed. The rice should turn a light pinkish-brown color.

Compose the plates: mound the shrimp paste rice in the center. Arrange the sweet pork, shredded omelet, dried shrimp, fried shallots, Chinese sausage, green mango, and cucumber slices around the rice like a clock face.

Garnish with cilantro sprigs, lime wedges, and whole bird's eye chiles. Each person mixes and matches condiments with each bite of rice.