This Vietnamese fried rice, or cơm chiên, is my absolute favorite! It's quicker than waiting for takeout and completely customizable with any of your favorite add-ins.

It is a delicious and flavorful dish that can be enjoyed as an entrée or side. This traditional Vietnamese meal consists of cooked white or brown rice, which has been stir-fried in oil with various vegetables, Chinese sausage (lạp xưởng), shrimp, and seasonings.
If you're looking for another takeout dish, try this vegetable lo mein. These delicious noodles are loaded with veggies and tossed with a savory homemade sauce.
What is the difference between Chinese and Vietnamese fried rice?
Chinese fried rice and Vietnamese fried rice are two different dishes that share similar ingredients but offer a distinct flavor. Chinese fried rice is typically made with jasmine or basmati white rice, vegetables, and eggs. Traditional seasonings include sesame oil, soy sauce, and salt. The dish is usually cooked in a wok over high heat with a small amount of oil.
Vietnamese fried rice, on the other hand, is made with long-grained white rice, various types of meat (such as Chinese sausages, pork, chicken, or shrimp), and vegetables. It is usually seasoned with fish sauce instead of soy sauce, or sometimes with both, for a slightly different flavor profile. The ingredients are typically mixed together in the pot and allowed to simmer until fully cooked.
Both versions of fried rice can be served as a main dish or used as part of a larger meal. They are both relatively easy to prepare and require minimal ingredients. They make a great option for busy weeknights as they can be made in under 15 minutes.
Why you'll love this recipe
- Quick and easy one-pot meal: use frozen veggies to save time. It doesn't get any easier than this. It's great for a weeknight meal, either as a main dish or a side dish.
- Customizable: Add any veggies or protein you have on hand. It's a great way to clean out your fridge. I like adding extra veggies to make it a true one-pot meal.
- Healthy: You can adjust the amount of sodium and oil to your liking.
- Kid Friendly: You can't go wrong with fried rice! Adjust to your family's preference.
- Budget-Friendly: cheap and healthy. It makes a huge batch so that you have leftovers for a few days.
Equipment Needed
Ingredients and Substitutions
- White Rice (Cooked and completely cooled, preferably overnight): Any kind of white or brown rice will do. Just make sure it is cooked and thoroughly chilled. Leftover, day-old rice is the best since it is dry and will soak up the seasoning and flavor without becoming too sticky.
- Chinese Sausage (lạp xưởng or lap cheong): Find this at your local Asian grocery store or online.
- Fresh, frozen, or dried shrimp: If you're using frozen shrimp, let it thaw completely and dry it before adding it in.
- Eggs: this adds flavor, texture, and protein to the dish.
- Cooking oil and sesame oil: Cooking oil prevents the ingredients from sticking to the pot, and sesame oil is added for the finishing touch. You can use any high-heat cooking oil such as vegetable, peanut, olive, or avocado.
- Butter: this is the secret ingredient that makes it so tasty! I learned this trick from my mom.
- Onion and garlic: Diced and minced for aromatic flavoring.
- Frozen or Fresh Mixed Vegetables: Peas, carrots, corn, and green beans are popular choices, but feel free to add any other stir-fry veggies you love.
- Chicken bouillon powder: Used for umami flavor. Find it at your local Asian store, or on Amazon. You can also substitute it with chicken stock concentrate or salt.
- Ground pepper: for flavor.
- Fish sauce: Use high-quality fish sauce as this is the main seasoning for the fried rice. It can be found in the International section of your local grocery store, at your local Asian supermarket, or on Amazon.
- Soy sauce: I used Maggi seasoning soy sauce, but you can use any.
- Oyster sauce: This can be found in the International section of your local grocery store, at your local Asian supermarket, or on Amazon. If you're not a fan of oyster sauce or want to substitute it for something else, try hoisin sauce or teriyaki sauce.
- Sugar: Used as a sweetener to balance out the saltiness from the sauces.
How to make Vietnamese Fried Rice (Com Chien)
⬇️ Please scroll down to the recipe card to see the full ingredient amounts and instructions ⬇️
- Cook the sausages and shrimp: In a wok or skillet, on medium heat, cook sausages for 1 minute on each side. Remove, set it aside, and drain the fat. Cook the shrimp until no longer opaque. Remove the cooked shrimp and set it aside. Clean the wok or skillet.
- Sauté the veggies: Add oil to the wok or skillet, and sauté the onions and garlic for 1 minute. Then, push the onions to one side of the wok or skillet and add the mixed vegetables. Cook for 2-3 minutes, stirring occasionally. (Note: veggies should still be slightly undercooked)
- Add egg: Use a spatula to push the veggies to one side of the wok or skillet. Add the beaten egg - cook and scramble the egg until no longer runny.
- Stir fry everything together: Add in the white rice, Chinese sausages, shrimp, sesame oil, chicken bouillon powder, ground pepper, fish sauce, soy sauce, oyster sauce, and butter. Give it a good stir. Then, turn the heat to medium-high and let the bottom get crispy for 2 minutes, stir, and repeat a couple of times.
- Serve warm as a main or side dish. Enjoy!
Helpful Tips
- 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.
- Use a wok or large skillet to cook the fried rice. The heat should be high, and you should use a generous amount of oil so that your ingredients don’t stick together.
- 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.
- Use a spatula or wooden spoon to mix everything together so that all of the ingredients are evenly distributed throughout the pan.
- 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.
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 the rice or from not giving it enough time to cool, turn the heat high and spread the rice out to let the moisture evaporate.
Fried rice will last around 3-5 days in the fridge if stored properly.
How to store leftovers
To maintain freshness, the best way to store it is in an airtight container or plastic bag. It should be placed in the refrigerator within two hours after cooking. It will last 3-5 days in the refrigerator. When reheating, make sure that the temperature of the food should reach at least 165°F before consuming.
Fried rice can easily be frozen and stored for later use. To freeze fried rice, let it cool completely before transferring it to an airtight container or freezer-safe plastic bag. Make sure to press out any excess air from the container or bag before sealing and freezing. It will last three months in the freezer. When ready to use, transfer the frozen fried rice to a covered dish or container and reheat it in the oven or microwave.
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
- 1 large egg, beaten
- ½ yellow onion, diced
- 2 garlic cloves, minced
- 3 cups cooked white rice (cold, leftover rice)
- 1 pound fresh or frozen mixed vegetables
- 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 teaspoon sugar
- 1 tablespoon butter
Instructions
- Cook the sausages and shrimp: In a wok or skillet, on medium heat, cook sausages for 1 minute on each side. Remove, set it aside, and drain the fat. Cook the shrimp until no longer opaque. Remove the cooked shrimp and set it aside. Clean the wok or skillet.
- Sauté the veggies: Add oil to the wok or skillet, and sauté the onions and garlic for 1 minute. Then, push the onions to one side of the wok or skillet and add the mixed vegetables. Cook for 2-3 minutes, stirring occasionally. (Note: veggies should still be slightly undercooked)
- Add egg: Use a spatula to push the veggies to one side of the wok or skillet. Add the beaten egg - cook and scramble the egg until no longer runny.
- Stir fry everything together: Add in the white rice, Chinese sausages, shrimp, sesame oil, chicken bouillon powder, ground pepper, fish sauce, soy sauce, oyster sauce, and butter. Give it a good stir. Then, turn the heat to medium-high and let the bottom get crispy for 2 minutes, stir and repeat a couple of times.
- Serve warm as a main or side dish.
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.
- Use a wok or large skillet to cook the fried rice. The heat should be high, and you should use a generous amount of oil so that your ingredients don’t stick together.
- 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.
- Use a spatula or wooden spoon to mix everything together so that all of the ingredients are evenly distributed throughout the pan.
- 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.
Nutrition
Have you tried this recipe? Leave a ⭐️ rating and comment below to let me know what you think!
Liana says
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.
dana says
This was so delicious and satisfying! This was the first time we had it and definitely not the last. So easy to make, too!
DNguyen says
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.
Tiffany says
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!!
Christy says
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.
jennifer says
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.
Remi says
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!
Nathan says
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!
Sisley says
It was so easy to make and it's absolutely delicious. We loved it.
Michaela says
What a hearty, flavorful and fabulous fried rice. It's sure to please everyone in my family.
Anjali says
Love this easy fried rice! It was so flavorful and satisfying, it made for a delicious lunch for our family today!
Lily says
Your recipes always turn out tasting great!
Vicky says
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!
Andrea says
Loving this quick and easy one pot meal. Fantastic flavors and really like that it is customizable to my families likes.
Gina Abernathy says
Made this for dinner last night and it was fabulous. I used conecuh sausage for the meat and broccoli for the vegetable. So good!