Vietnamese Fried Rice (Cơm Chiên)

Vietnamese fried rice is one of those dishes I lean on when I need something quick but still want it to feel like a real meal. It’s straightforward, adaptable, and built around ingredients I usually already have on hand. Day-old rice, shrimp, Chinese sausage, and a mix of vegetables depending on what’s in the fridge.

This version uses shrimp and lap xuong, which brings a subtle sweetness and richness without making the dish feel heavy. The rice gets lightly crisped, the shrimp cooks quickly, and everything comes together in one pan. It’s easy enough for a weeknight, but good enough that I don’t mind making extra for leftovers.

It’s one of those recipes that once you make it a couple of times, you stop measuring and just go by feel.

What Makes Vietnamese Fried Rice Different?

Vietnamese fried rice is seasoned a little differently than Chinese-style fried rice.

Instead of relying heavily on soy sauce and sesame oil, this version uses fish sauce and oyster sauce for depth, with just a touch of sugar to balance. Butter is another key ingredient. It adds richness and helps the rice develop those lightly crisped edges that make fried rice so good.

The result is savory with a hint of sweetness, comforting without being greasy, and full of flavor without feeling heavy.

Ingredient Notes (Before You Start)

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

• Rice – Day-old jasmine rice works best. Cold, slightly dry rice fries better and won’t turn mushy.
• Shrimp – Fresh or frozen both work. Just make sure frozen shrimp is fully thawed and patted dry before cooking.
• Chinese Sausage (Lap Xuong) – This adds sweetness and depth. Slice it thin so it renders quickly and distributes evenly through the rice.
• Vegetables – Frozen mixed vegetables are convenient and work well here. No need to thaw them first.
• Seasonings – Fish sauce, oyster sauce, and a small amount of soy sauce work together for balance. Chicken bouillon powder is optional, but it adds extra savoriness.

How to Make Vietnamese Fried Rice

Start by browning the sliced Chinese sausage in a hot pan until it renders and lightly crisps. Remove it and set it aside. In the same pan, cook the shrimp just until pink, then take it out so it doesn’t overcook later.

Add a bit of oil and sauté the onion and garlic until fragrant. Toss in the frozen vegetables and let them cook through. Push everything to the side and scramble the egg directly in the pan, then mix it into the vegetables.

Add the rice, breaking it up with your spatula. Drizzle in the sauces and sprinkle in the seasonings, then return the shrimp and sausage to the pan. Let the rice sit for a minute or two before stirring. This helps it crisp instead of steaming.

Finish with butter and a small splash of sesame oil. Once everything is evenly mixed and heated through, taste and adjust as needed.

FAQ About Vietnamese Fried Rice

What to Serve with Vietnamese Fried Rice

This fried rice pairs well with a lot of Vietnamese dishes.

Serve it alongside cha gio, Vietnamese shrimp toast, or xiu mai if you’re putting together a spread. It also works well with heartier mains like thit kho or Vietnamese lemongrass chicken.

For something fresh on the side, a light cucumber salad or pickled carrots and daikon vegetables helps balance the richness. If you’re finishing with dessert, banh flan or che Thai are easy options.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 to 5 days.

For reheating, a hot skillet is best if you want to bring back some texture. The microwave works too. Just add a small splash of water so the rice does not dry out.

This fried rice also freezes well for up to 3 months. Let it thaw overnight in the fridge before reheating for best results.

Make It Tonight

This Vietnamese fried rice is one of those reliable, use-what-you-have meals that always comes through. It’s quick, flexible, and full of flavor—perfect for busy nights or when you’re staring at leftover rice in the fridge.

If you make it, leave a comment below and let me know how it turned out or what you added. And if it’s a recipe you’ll want to come back to, save it on Pinterest so it’s easy to find next time.

RECIPE