Vietnam Fried Rice Recipes

VIETNAMESE FRIED RICE (COM CHIEN)

Steps:

• 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!

VIETNAMESE FRIED RICE

Steps:

• Cook onion in the vegetable for one minute on medium heat.
• Add carrot and cook for about 7 minutes.
• Add broccoli and cook for 2 minutes.
• Add sausauge and dried pork roll.
• Add two eggs and stir.
• Turn heat to low.
• Add a pinch of salt and pepper, add fish sauce, add steamed rice.
• Stir well.
• Add Cilantro.
• Stir well again and turn off heat in five minutes.
• Enjoy.

VIETNAMESE-STYLE FRIED RICE

Steps:

• Gather the ingredients.
• Heat the peanut oil in a wok or frying pan over medium-high heat.
• Pour in the beaten eggs. Cook, swirling often to form a flat egg pancake, just until set, about 1 1/2 minutes.
• Scoop out egg pancake and transfer to a cutting board.
• Over medium heat, saute the lemongrass, garlic, and shallots until softened and aromatic.
• Turn up the heat, add the chopped carrot and sweet peas, and stir fry for half a minute.
• Add the sliced lap cheong and the barbecued pork. Stir fry for about a minute.
• Add the rice. Drizzle in the fish sauce. Stir fry until the rice is heated through. Turn off the heat.
• Roll up the egg like a cigar and cut into thin slices.
• Add egg slices to the rice. Toss. Add the lime juice and toss a few more times.
• Serve hot, garnished with cilantro, lemon basil, or mint, or all three.

VIETNAMESE-STYLE SPICY FRIED RICE

Steps:

• Allow the rice to completely dry out before beginning this dish.
• The easiest way to do this is to spread the rice evenly in a shallow dish, or on a tray, and leave uncovered in the refrigerator overnight.
• The next day, place the shrimp in a heatproof bowl, cover with boiling water and allow to stand 30 minutes, or until soft, before draining.
• In a large wok, heat the groundnut oil and stir-fry the onion, garlic, peanuts, lemon grass and turmeric, until fragrant.
• Add the rice, shrimp and all the remaining ingredients and stir-fry until piping hot.
• Serve immediately.

VIETNAMESE FRIED RICE

Steps:

• Finely chop enough scallions to measure about 2 cups and coarsely shred enough carrots to measure about 2 cups. Rinse bean sprouts and trim stringy root ends if desired. In a small bowl lightly beat eggs.
• Make seasoning liquid:
• In a small bowl stir together seasoning liquid ingredients.
• Spread rice in a shallow baking pan and separate grains with a fork.
• In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds. Add scallions, garlic, and red pepper flakes and stir-fry about 15 seconds, or until fragrant. Add carrots and bean sprouts and stir-fry until carrots begin to soften, about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
• Serve fried rice sprinkled with cilantro or mint and dry-roasted peanuts.

HEAVENLY VIETNAMESE BEEF FRIED RICE

Steps:

• Bring 1 3/4 cups water to a boil. Add rice, beef bouillon, and lime leaves. Boil for 2 minutes. Reduce heat to low and cook, covered, for 10 minutes. Turn off heat and let rice stand for 10 minutes. Spread onto a platter and let cool completely, at least 40 minutes.
• In the meantime, marinate beef with cilantro, mint, green onions, lime juice, chile peppers, and 2 tablespoons soy sauce for up to 1 hour. Marinate tofu in the remaining soy sauce.
• Heat oil in a wok over high heat. Add red onion; cook for 1 minute, then add marinated beef. Saute until browned, 3 to 5 minutes. Discard lime leaves from the cooled rice and toss rice into the wok. Stir-fry for 2 minutes. Taste and adjust seasonings as needed. Add tofu, stir gently, and fry for 3 minutes more. Serve hot.