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The Best Fried Rice (Cơm Chiên)

This fried rice will make you forget about all the other fried rice you have ever eaten. It is THAT GOOD. This easy fried rice is loaded with char siu pork, Chinese sausages, eggs, and veggies. PLUS, it takes less than 40 minutes to make!
Course Lunch & Dinner Recipes
Cuisine Vietnamese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 Servings
Calories 507kcal
Author Takes Two Eggs

Ingredients

Instructions

Prep the Ingredients

  • Cook the rice. Cook the rice in a rice cooker with a 1 to 1 ratio of rice to water for drier rice. Alternatively, you can use day-old rice that has been sitting in the refrigerator.(If you don't have a rice cooker, 3 cups rice in a saucepan with 3 cups water over medium-high heat. Cover with the lid, then when the water starts to simmer, immediately turn down to low so the water simmers gently. Leave for 12 minutes or until water is absorbed (tilt saucepan to check). Do not stir or remove the lid during cook time. Remove from the stove but leave the lid on, leave for 10 minutes. Fluff with fork. Spread on a tray and refrigerate until cold.)
  • Prep the char siu pork and Chinese sausages. Thinly slice and then dice the char siu pork and the Chinese sausages into small cubes
  • Prep the shallots and meat. Thinly slice the shallots. Smash whole cloves of garlic and roughly chop.
  • Cook eggs. For the eggs, whisk the eggs in a mixing bowl. Then place 1 tablespoon of oil in a pan on medium-high heat. When the pan is hot pour in about 2-3 tbsp of egg and spread out thinly in a pan about 6-inch diameter like a crepe. Cook for 30 seconds and then flip the egg-like crepe, cook for another 30 seconds, and place on the cutting board in a full circle. Continue with the rest of the mixture and pile the eggs on top of each other. Slice into 1 cm strips and then dice into 1 cm squares

Cook the Fried Rice

  • Stir fry the Chinese sausage and char siu pork. Heat a wok on high heat. Add Chinese sausage and cook for 1 minute. Then add char siu and cook for another 1 minute.
  • Add in vegetables and chicken powder. Stir for 2 min.
  • Mix in eggs and pepper. Cook for 2-3 minutes. Mix thoroughly. Then empty the wok onto a large tray.
  • Sauté shallots and garlic. Add 3-5 tablespoons of olive oil on the wok and heat on high. Add shallots and garlic on high heat until very brown, fragrant, and crispy.
  • Mix in the rice, sauce, vegetables and meat. Then turn off the heat and mix in the rice, soy sauce, fish sauce, and 1 tablespoon of chicken powder. Lastly, add in the vegetables and meat and mix.
  • Serve with fried egg, sriracha, and enjoy!

Notes

  • Use day-old rice or cook the rice with less water. The texture and dryness of the rice are important so you don't have a mushy, clumpy, and unevenly distributed fried rice.
  • Sauté the shallots and garlic until brown and fragrant. This is a very important step that makes the flavor of this fried rice off the charts.
  • Use a wok or alternatively a really large frying pan. I personally think that a wok is the best type of pan there is for stir-fried dishes. The shape of a wok is designed especially for all the wild tossing
  • Use two large wooden utensils for mixing. I have found that using two wooden utensils, one in each arm to be the most efficient way to toss the food on the pan.
  • Storage: You can store this Chinese sausage fried rice in an airtight container for up to 1 week. Alternatively, you can store it in an airtight container in the freezer for up to 3 months. Before eating, thaw the rice in the refrigerator overnight. To warm, cover with a wet paper towel and microwave it.

Nutrition

Serving: 1g | Calories: 507kcal | Carbohydrates: 60g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 225mg | Sodium: 1194mg | Fiber: 9g | Sugar: 12g