Vietnamese Fried Rice (Cơm Chiên)
If you love quick, flavorful meals that are better than takeout, this Vietnamese Shrimp Fried Rice is about to be your new favorite! Packed with crispy rice, juicy shrimp, savory Chinese sausage, and a medley of vegetables, it’s a one-pan dish you can make in less time than delivery. Plus, it’s totally customizable—use whatever you have in the fridge!

Chinese Fried Rice Vs. Vietnamese Fried Rice
Vietnamese fried rice (cơm chiên) stands out because of its bold flavors and the use of fish sauce instead of soy sauce as a key seasoning. While Chinese fried rice uses sesame oil for a nutty finish, Vietnamese fried rice adds umami with ingredients like oyster sauce. The result? A perfectly balanced dish that’s savory, slightly sweet, and oh-so-addictive.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 30 minutes for busy weeknights.
- Customizable: Add your favorite proteins, veggies, or whatever leftovers you have.
- Kid-Friendly: Even picky eaters love it!
- Budget-Friendly: Uses simple, inexpensive ingredients and makes enough for leftovers.
Ingredients You’ll Need
For the Rice
- Day-old white rice: Chilled rice works best for crispy fried rice. If fresh, spread it on a sheet pan and refrigerate for 30 minutes.
- Butter: The secret to irresistible flavor!
- Cooking oil & sesame oil: Use a neutral oil for cooking and sesame oil for the finishing touch.
For the Proteins
- Shrimp: Fresh, frozen, or dried—just pat them dry to avoid soggy rice.
- Chinese sausage (lạp xưởng): Sweet and savory, this adds a distinct flavor. Find it at Asian grocery stores or online (it’s cheaper if you can find it at the store.)
- Eggs: Scramble them into the rice for extra protein and texture.
For the Veggies
- Onion & garlic: Aromatic staples for any fried rice.
- Frozen mixed vegetables: Peas, carrots, and corn are classic, but any stir-fry veggies work.
Seasonings
- Fish sauce: High-quality fish sauce is essential for authentic Vietnamese flavor.
- Soy sauce & oyster sauce: Adds depth and umami. Use an oyster sauce substitute like mushroom oyster sauce for a vegetarian option.
- Chicken bouillon powder: Optional, but it enhances the savory flavor.
- Sugar & ground pepper: Balances the saltiness.
How to Make Vietnamese Fried Rice
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Cook the proteins: Heat a wok or skillet on medium. Cook the sliced Chinese sausage for 1 minute per side. Remove and drain excess fat. Sear the shrimp until pink and opaque. Set aside.
- Sauté the aromatics & veggies: Add oil to the skillet and sauté diced onion and minced garlic for 1 minute. Push them to one side. Toss in mixed vegetables and stir-fry for 2-3 minutes, leaving them slightly undercooked.
- Scramble the eggs: Push the veggies aside and pour beaten eggs into the skillet. Scramble until cooked through.
- Combine everything: Add the rice, shrimp, sausage, butter, fish sauce, soy sauce, oyster sauce, sesame oil, chicken bouillon, sugar, and pepper. Stir well to combine, then let the rice sit on medium-high heat for 2 minutes to crisp up. Repeat this step a few times for golden, crispy bites.
- Serve and enjoy! Garnish with green onions and serve warm.
Tips for Success
–Use Day-Old Rice: Chilled rice is key to avoiding mushy fried rice. If using fresh rice, refrigerate it for 30 minutes.
– Butter is the Secret Ingredient: It elevates the flavor and makes the rice rich and delicious.
– Get Crispy Rice: Let the rice sit undisturbed for a couple of minutes to develop a crispy bottom before stirring.
– High Heat & Generous Oil: Use a hot wok or large skillet with enough oil to prevent sticking.

FAQ
There are so many different versions and variations of Vietnamese fried rice. The main ingredients are white rice, vegetables, protein (such as Chinese sausages, shrimp, chicken, or pork), and seasonings such as soy sauce, fish sauce, oyster sauce, and sesame oil.
There are a few sauces that give fried rice it’s flavoring. The most important ones are soy sauce, fish sauce, oyster sauce, and sesame oil. The right amount and ratio are key!
Sometimes, leftover rice tends to dry out. Add a splash of water to help soften the rice again.
If the rice is too soggy, either from adding too much water when cooking it or from not giving it enough time to cool, turn the heat high and spread the rice out to let the moisture evaporate.
If stored properly, fried rice will last around 3-5 days in the fridge.
What to Serve it With
Vietnamese fried rice is delicious on its own, but it truly shines when paired with other Vietnamese favorites.
Serve it with Thịt Kho (Braised Pork) for tender, caramelized flavors, or enjoy the crispy, savory goodness of Chả Giò (Fried Egg Rolls). Add a refreshing crunch with Pickled Carrots & Daikon, or complement it with stir-fried vegetables like garlic water spinach (rau muống) or bok choy. For a full takeout-style feast, pair it with classics like Vegetable Lo Mein, Chicken Katsu, Beef Bulgogi, or Miso Salmon to create a flavorful meal.
How to Store Leftovers
- Refrigerate: Store leftovers in an airtight container for 3-5 days.
- Reheat: Add a splash of water and microwave or stir-fry on the stove to restore moisture.
- Freeze: Let it cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
Vietnamese Shrimp Fried Rice is a quick, flavorful dish that’s perfect for busy weeknights or whenever you’re craving takeout at home. Packed with savory shrimp, sweet sausage, and vibrant veggies, it’s sure to become a family favorite! Give it a try and let me know how you customize yours in the comments!
RECIPE
Vietnamese Fried Rice (Cơm Chiên)
Ingredients
- 4 Chinese sausages (lạp xưởng), sliced diagonally
- ½ pound fresh, frozen, or dried shrimp
- 1 tablespoon cooking oil
- ½ yellow onion, diced
- 2 garlic cloves, minced
- 1 pound fresh or frozen mixed vegetables
- 1 large egg, beaten
- 3 cups cooked white rice (cold, leftover rice)
- 2 teaspoons sesame oil
- 1 teaspoon chicken bouillon powder
- ½ teaspoon ground pepper
- ½ tablespoon fish sauce
- ½ tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon butter
Instructions
- Cook the Sausages. Heat a wok or skillet over medium heat. Cook 4 Chinese sausages (lạp xưởng), sliced diagonally for about 1 minute on each side until lightly browned. Remove them from the pan, drain the fat, and set aside.
- Cook the Shrimp. In the same pan, cook ½ pound fresh, frozen, or dried shrimp until they turn pink and are no longer opaque. Remove the shrimp and set them aside. Clean the wok or skillet before moving to the next step.
- Sauté the Veggies. Add 1 tablespoon cooking oil to the clean wok or skillet. Sauté ½ yellow onion, diced and 2 garlic cloves, minced for about 1 minute until fragrant. Push them to one side of the pan and add 1 pound fresh or frozen mixed vegetables. Cook for 2-3 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
- Scramble the Egg. Push the veggies to one side of the pan. Pour in 1 large egg, beaten and scramble it, cooking until the egg is fully set and no longer runny.
- Combine and Stir Fry. Add 3 cups cooked white rice, sausages, shrimp, 2 teaspoons sesame oil, 1 teaspoon chicken bouillon powder, ½ teaspoon ground pepper, ½ tablespoon fish sauce, ½ tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon butter to the pan. Stir everything well to combine.
- Let it Crisp. Turn the heat to medium-high and let the bottom layer of rice get crispy for about 2 minutes. Stir and repeat this process a couple of times to achieve a mix of fluffy and crispy textures.
- Serve. Transfer the fried rice to a serving platter, garnish with green onions, and serve warm.
Notes
-
- Start with cold, cooked rice. For best results, use day-old rice that has been refrigerated overnight, as this will help the rice to get crispy. Freshly cooked rice will result in soggy and sticky fried rice. If you don’t have time to cook rice beforehand, spread freshly cooked rice out on a sheet pan or plate (uncovered) and refrigerate for 30 minutes (or freeze for 10 minutes) until it is thoroughly chilled but not frozen.
- Use butter! This is the secret ingredient that takes normal fried rice to the next level.
- When adding the ingredients, make sure to add them in order of hardness: Begin with the proteins, then add softer vegetables such as carrots and peas, and finally add the cooked rice.
- Let the bottom brown a bit: Once your ingredients have been added, let them cook until they are golden and crispy. Give them a good stir every few minutes to ensure that nothing sticks or burns.
- Finally, season the fried rice with soy sauce and other flavorings of your choosing, such as sesame oil or fish sauce.
This recipe is delicious! I didn’t have any frozen veggies but I doubled up on the shrimp. It still came out proportionate to the amount of rice for which it stated on the recipe. I will keep green onions handy next time to add color to the fried rice. Thank you for sharing.
My family absolutely loves this dish. I’m so glad for the tip about using day old rice! I couldn’t figure out why I kept getting a sticky mess before.
This was so delicious and satisfying! This was the first time we had it and definitely not the last. So easy to make, too!
This is probably the best Viet fried rice I’ve made! Everything complements each other. Did not expect how well oyster sauce and fish sauce and sesame oil improves the flavor. One egg is not enough though lol. I added 2.
I always cook fried rice at home but this is the first time I cooked a Vietnamese rice and my husband ate two plates lol! I did add sweet ham though and a bit of chili flakes just to add some kick to it and it tasted sooo good! thanks!!
I have tried a lot of fried rice recipes, but this one is by far my favorite. I like it because it’s easy to make, and it tastes great. The Vietnamese sausage gives the dish a unique flavor that you won’t find anywhere else. The frozen mixed vegetables are perfect for making this recipe because they’re already cooked, so all you have to do is add them in at the end.
I did not even realized the differences between the regional types of fried rice — so thanks for that! This was DELICIOUS, I’ve never put a sausage in fried rice . ..and it was fantastic. A hit with my sons as well . .definitely will be making again.
I’ve always stuck with my same ole fried rice recipe, but the other night, I stepped out of my comfort zone and tried this recipe. THE FLAVOR! Y’all – don’t skimp on the oyster sauce and fish sauce. Absolutely phenomenal!
I love fried rice, and I’ve never had it quite like this before! So satisfying and easy to make. Definitely a new favorite, thanks for sharing!
It was so easy to make and it’s absolutely delicious. We loved it.
What a hearty, flavorful and fabulous fried rice. It’s sure to please everyone in my family.
Love this easy fried rice! It was so flavorful and satisfying, it made for a delicious lunch for our family today!
Your recipes always turn out tasting great!
I love customizing this dish. I am not a fan of peas, so I just left those out and it still turned out amazing. Such great flavor and very filling!
Loving this quick and easy one pot meal. Fantastic flavors and really like that it is customizable to my families likes.
Made this for dinner last night and it was fabulous. I used conecuh sausage for the meat and broccoli for the vegetable. So good!