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Vietnamese fried rice in a wok.
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Vietnamese Fried Rice (Com Chien)

A delightfully flavorful and easy-to-prepare meal, Vietnamese fried rice calls for simple ingredients and can be ready to eat in less than 30 minutes. Serves four as a main and six as a side.
Course Main Dish, Side Dish
Cuisine Asian, Vietnamese
Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings 4 servings
Calories 639kcal
Author Marissa

Ingredients

  • 2 tablespoons neutral cooking oil divided
  • 8-10 medium-sized shrimp (150 grams) peeled, deveined, tail removed, and chopped
  • 1 small yellow or sweet onion (110 grams) chopped
  • 3 Chinese sausages (lap cheong) diced
  • 3-4 garlic cloves minced
  • 2 cups (300 grams) frozen mixed vegetables defrosted and drained is best, but frozen will work
  • ½ teaspoon sea salt
  • ½ tablespoon granulated sugar
  • ½ tablespoon chicken powder
  • ½ tablespoon white pepper
  • 6 cups cooked white rice (850 grams) see notes*
  • 4 eggs
  • 1-2 teaspoons fish sauce optional, but recommended!

Instructions

  • Heat a wok over medium-high heat and add in one tablespoon of oil.
  • Add shrimp, stirring one to three minutes or until cooked through. Remove from wok and set aside. Increase heat to high.
  • Add onion and cook for one minute.
  • Add sausage. Cook and stir for three minutes.
  • Add garlic and cook for one minute.
  • Add veggies and cook for two minutes (if still frozen, three to four minutes to cook off excess water)
  • Add the rice and mix with the veggies. Continue mixing until rice is broken down with no lumps.
  • Add shrimp back in and season with salt, sugar, chicken powder, and white pepper. Mix together well.
  • Push rice to the side and add in the remaining tablespoon of oil. Add the eggs. Stir them until they’re half cooked (they should still be mostly liquid with bits of cooked egg), then quickly stir in the rest of the food. Continue to stir for a minute, the egg will continue to cook as it's coating the rice mixture.
  • Remove from heat and stir in the fish sauce, if using. Taste and add extra seasoning if necessary.
  • Enjoy!

Notes

  1. Cold, leftover rice works best. Don't use freshly cooked rice.

Nutrition

Calories: 639kcal | Carbohydrates: 83g | Protein: 26g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 1094mg | Potassium: 488mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4141IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 3mg