📋Vietnamese Fried Rice with Chinese Sausage and Shrimp (cơm chiên)
Vietnamese fried rice is made with fluffy day-old rice, juicy shrimp, savory Chinese sausage, and a colorful medley of vegetables. This restaurant-style fried rice is quick and can be prepared in just 20 minutes.
Servings: 4 servings
Calories: 1147kcal
Ingredients
- 3 teaspoons canola oil divided
- ½- pound medium-sized shrimp peeled and deveined
- ¼ cup shallots diced
- 3 Chinese sausages la cheong
- 3 cloves garlic minced
- 1 ½ cups mixed vegetables fresh or frozen
- ½ tablespoon light soy sauce
- ¼ teaspoon white pepper
- 1 teaspoon chicken bouillon powder
- 1 teaspoon sugar
- 4 cups day-old cooked rice
- 4 large eggs
- ½ tablespoon fish sauce
- 1 teaspoon sesame oil
- ¼ cup green onion
Instructions
- Heat oil in a wok. Cook shrimp with a pinch of pepper and salt for 2-3 minutes on each side. Remove from the wok and side aside.
- Add another teaspoon more oil to the wok. Sauté shallots until translucent.
- Add sliced Chinese sausage and cook for 2-3 minutes or until cooked through.
- Saute garlic along with Chinese sausage and shallots.
- Cook frozen or fresh vegetables. Do not overcook vegetables.
- Add soy sauce, chicken powder, sugar, and white pepper, and sauté well.
- Toss refrigerated day-old cooked rice until combined.
- Scrape rice mix to one side of the wok, add another teaspoon of oil. Cook eggs until almost cooked through and scrambled.
- Now mix everything. Toss well until combined.
- Add back cooked prawns, fish sauce, sesame oil, and green onion.
- Toss.
- Serve it hot.
Notes
- Day-old rice is best because the grains are dry and crumbly. Freshly cooked rice will be wet and have surface moisture, which will make it too sticky and might turn fried rice into mush.
- Useful hack. No leftover rice? Need some for an emergency to make fried rice? Cook rice, spread it on a large tray and cool it, and then pop it in the freezer so it’s dry. Note that rice triples in volume when cooked. 1 cup of medium or long-grain rice will yield 3-4 cups when cooked.
- Mise en place. The most important step in any stir-fried dish you get all the ingredients chopped, measured, and ready near the stove to be thrown into the pan and tossed.
- Large pan. Use a wok or a big, wide skillet. The surface area should be big so you can toss rice around so it can stir-fry and not steam in the pan.
- High heat. Cook everything on high heat, moving it quickly and frequently.
- Keep tossing. Do not let the ingredients sit for long while cooking. Do not let veggies sit in a wok to steam cook.
- Best quality sauce. Use the best quality fish sauce, soy sauce. Choose low-sodium soy sauce; it’s less salty and better for health.
Nutrition
Calories: 1147kcal | Carbohydrates: 162g | Protein: 46g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 316mg | Sodium: 1135mg | Potassium: 867mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3830IU | Vitamin C: 11mg | Calcium: 154mg | Iron: 5mg