Vietnamese Fried Rice (Cơm Chiên)

This Vietnamese shrimp 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 shrimp fried rice consists of cooked white or brown rice stir-fried in oil with various vegetables, Chinese sausage (lạp xưởng), shrimp, and seasonings.

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.

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): You can find this at your local Asian grocery store or online. It’s cheaper if you can find it at the store.
• Fresh, frozen, or dried shrimp: If you’re using frozen shrimp, let it thaw completely and dry it before adding it to the dish.
• 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, try an oyster sauce substitute such as mushroom oyster sauce or hoisin sauce.
• Sugar: Used as a sweetener to balance out the saltiness from the sauces.

Step-by-Step Instructions: Vietnamese Shrimp Fried Rice

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

1. Cook the sausages and shrimp: On medium heat, cook the sausages in a wok or skillet for 1 minute on each side. Remove, set 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.
2. 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)
3. 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.
4. 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.
5. Serve warm as a main or side dish. Enjoy!

FAQ

What to Serve it With

This shrimp fried rice is a hearty dish that can stand on its own as a complete meal. For a balanced Vietnamese feast, consider serving this flavorful fried rice alongside traditional dishes like thit kho (braised pork), cha gio (fried egg rolls), and stir-fried vegetables such as rau muong (water spinach). Enhance the meal with a side of tangy pickled carrots and daikon and fresh herbs to add brightness and crunch.

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.

How to Store Leftovers

To maintain freshness, the best way to store it is in an airtight container or plastic bag.

Refrigerate: It should be placed in the refrigerator within two hours after cooking. It will last 3-5 days in the refrigerator.

Reheat: Reheat in the microwave or on the stove. The rice may have dried out; if needed, add a splash of water and cover the rice to steam it. Ensure that the temperature of the food reaches at least 165°F before consumption.

Freeze: 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 eat, transfer the frozen fried rice to a covered dish or container and reheat it in the oven or microwave.

RECIPE