1-Scramble the 2 beaten eggs separately with 1 tablespoon of the vegetable oil in a wok or pan, then set them aside to keep them fluffy and ready to add later.

2-Heat the remaining 1 1/2 tablespoons of vegetable oil in a wok over high heat. Add the 2 cloves of chopped garlic, 12 large frozen shrimp (peeled, deveined, and butterflied), and 4 ounces of Chinese BBQ pork or substitute, stir-frying briefly until the shrimp starts to turn pink.

3-Pour in 1 tablespoon of Shaoxing wine and add 3 dried red chili peppers, letting the aromas release for a moment before moving on.

4-Add 9 ounces of shredded napa cabbage and the julienned carrot, stir-frying for about 30 seconds to soften them slightly.

5-Mix in the prepared rice vermicelli noodles, then season with 2 tablespoons of curry powder, 1 teaspoon salt, 1/4 teaspoon sugar, and 1/8 teaspoon white pepper. Stir-fry using a lifting and stirring motion for 2 minutes, adding 2-4 tablespoons of chicken stock or water if the mixture seems dry.

6-Incorporate 1/2 teaspoon sesame oil, 1 1/2 teaspoons soy sauce, and the cooked eggs, stirring everything together and heating through for 1 minute to blend the flavors.

7-Finally, add the julienned scallions and thinly sliced red onion, stir-frying for 20 seconds before removing from heat. Serve immediately, and consider adding chili sauce for an extra kick.