Hello folks. I also had fond memories of the Victory Restaurant in Los Angeles back in college.
Here's the answer to your question. It is called: CƠM ĐỎ (VIETNAMESE TOMATO RICE). There are a couple of recipes I found online; most of the recipes seem similar but one of them added a bit of fish sauce and I think it contributed to the acidity, which brings out the savory taste of the tomato sauce and soy sauce. But, if you can't get fish sauce, then skip it.
Regardless, give it a try and make adjustments. One key point to fried rice is using overnight rice from the fridge. The point is to make the rice not too sticky; the texture should feel that each piece of rice is "on its own" and not clumped together. Happy cooking!
Online recipe for reference.
https://www.recipetineats.com/red-vietnamese-fried-rice/
https://www.wokandkin.com/com-do-vietnamese-tomato-rice/
https://bunbobae.com/vietnamese-red-rice-com-do/
