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🍳 Vietnamese Fried Rice (Cơm Chiên): A Easy, all in One-Pan Comfort Recipe 

Fast, flexible, Vietnamese fried rice with ingredients probably already in your fridge.
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Prep Time 10 minutes
Cook Time 14 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 3 cups day-old jasmine rice cold and dry for best texture
  • 4 tbsp unsalted butter
  • 1 tbsp neutral oil canola or avocado
  • 2 cloves garlic minced
  • ½ small onion diced
  • 3 eggs beaten
  • ½ cup shrimp peeled and deveined (optional)
  • ½ cup Chinese sausage lạp xưởng, thinly sliced (or any protein)
  • ½ cup frozen mixed vegetables peas, carrots, corn
  • 1 tbsp fish sauce can substitute with salt or soy sauce for vegetarian version
  • 1 tsp soy sauce
  • ½ tsp sugar
  • ¼ tsp ground black pepper
  • 1/4 cup Chopped scallions and cilantro for garnish

Method
 

  1. Prep your rice: Use cold, day-old rice for the best texture. Break up any clumps with a fork.
  2. Cook the aromatics: In a large pan or wok, heat oil and butter. Sauté garlic and onion until fragrant.
  3. Add proteins: Stir in Chinese sausage and shrimp. Cook until shrimp is opaque and sausage is slightly crispy. (Can use tofu for a vegetarian version)
  4. Scramble eggs: Push ingredients to one side. Add beaten eggs and scramble until just set.
  5. Add rice & veggies: Toss in rice and frozen vegetables. Stir-fry everything together.
  6. Season: Add fish sauce, oyster sauce, soy sauce, sugar, and pepper. Stir well to coat.
  7. Finish & serve: Garnish with scallions and cilantro. Serve hot with chili sauce or pickled veggies. Add more fish sauce, soy sauce or salt for taste.

Notes

💡 Tips for Perfect Fried Rice

  • Use day-old rice to avoid sogginess
  • Don’t skip the fish sauce—it’s the soul of Vietnamese flavor
  • Add a splash of sesame oil at the end for extra aroma
  • Customize with leftover proteins or veggies