Classic Vietnamese Fried Rice (Cơm Chiên)
Classic Vietnamese Fried Rice (Cơm Chiên)
Ingredients
- 2 cups day-old cooked jasmine rice, cold
- 2 large eggs, beaten
- 1/4 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1/4 pound shrimp, peeled, deveined, tails on or off
- 1/4 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup carrots, finely diced
- 1/4 cup frozen peas, thawed
- 2 scallions, thinly sliced, white and green parts separated
- 1 tablespoon fish sauce
- 1 1/2 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, divided
- 2 tablespoons cilantro, chopped, for garnish
Instructions
- 1
In a small bowl, whisk together the fish sauce, soy sauce, sugar, and black pepper. Set aside. In another small bowl, lightly beat the eggs.
⏱️ 3 min
- 2
Heat 1/2 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set but still slightly moist. Remove the eggs from the wok and set aside, breaking them into smaller pieces.
⏱️ 1 min - 3
Add 1/2 tablespoon of vegetable oil to the wok. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 2-3 minutes. Remove the chicken from the wok and set aside.
⏱️ 3 min
- 4
Add 1/2 tablespoon of vegetable oil to the wok. Add the shrimp and cook until pink and opaque, about 1-2 minutes. Remove the shrimp from the wok and set aside.
⏱️ 2 min
- 5
Add the remaining 1/2 tablespoon of vegetable oil to the wok. Add the diced onion and carrots to the wok. Sauté for 1-2 minutes until slightly softened. Add the minced garlic and white parts of the scallions, and cook for another minute until fragrant.
⏱️ 3 min
- 6
Add the cold day-old rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 3 min
- 7
Pour the prepared sauce mixture over the rice. Add the cooked chicken, shrimp, scrambled eggs, and thawed peas. Stir well to combine all ingredients and coat the rice evenly with the sauce. Continue to stir-fry for 1-2 minutes.
⏱️ 2 min
- 8
Remove from heat. Stir in the green parts of the scallions. Garnish with fresh cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Vietnamese Fried Rice (Cơm Chiên)
- 2 cups day-old cooked jasmine rice, cold
- 2 large eggs, beaten
- 1/4 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1/4 pound shrimp, peeled, deveined, tails on or off
- 1/4 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup carrots, finely diced
- 1/4 cup frozen peas, thawed
- 2 scallions, thinly sliced, white and green parts separated
- 1 tablespoon fish sauce
- 1 1/2 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, divided
- 2 tablespoons cilantro, chopped, for garnish
Instructions
- 1
In a small bowl, whisk together the fish sauce, soy sauce, sugar, and black pepper. Set aside. In another small bowl, lightly beat the eggs.
⏱️ 3 min - 2
Heat 1/2 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set but still slightly moist. Remove the eggs from the wok and set aside, breaking them into smaller pieces.
⏱️ 1 min - 3
Add 1/2 tablespoon of vegetable oil to the wok. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 2-3 minutes. Remove the chicken from the wok and set aside.
⏱️ 3 min - 4
Add 1/2 tablespoon of vegetable oil to the wok. Add the shrimp and cook until pink and opaque, about 1-2 minutes. Remove the shrimp from the wok and set aside.
⏱️ 2 min - 5
Add the remaining 1/2 tablespoon of vegetable oil to the wok. Add the diced onion and carrots to the wok. Sauté for 1-2 minutes until slightly softened. Add the minced garlic and white parts of the scallions, and cook for another minute until fragrant.
⏱️ 3 min - 6
Add the cold day-old rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 3 min - 7
Pour the prepared sauce mixture over the rice. Add the cooked chicken, shrimp, scrambled eggs, and thawed peas. Stir well to combine all ingredients and coat the rice evenly with the sauce. Continue to stir-fry for 1-2 minutes.
⏱️ 2 min - 8
Remove from heat. Stir in the green parts of the scallions. Garnish with fresh cilantro before serving.
⏱️ 1 min