Vietnamese Style Fried Rice Recipes

VIETNAMESE FRIED RICE (COM CHIEN)

Steps:

• Heat a wok over medium-high heat and add in one tablespoon of oil.
• Add shrimp, stirring one to three minutes or until cooked through. Remove from wok and set aside. Increase heat to high.
• Add onion and cook for one minute.
• Add sausage. Cook and stir for three minutes.
• Add garlic and cook for one minute.
• Add veggies and cook for two minutes (if still frozen, three to four minutes to cook off excess water)
• Add the rice and mix with the veggies. Continue mixing until rice is broken down with no lumps.
• Add shrimp back in and season with salt, sugar, chicken powder, and white pepper. Mix together well.
• Push rice to the side and add in the remaining tablespoon of oil. Add the eggs. Stir them until they're half cooked (they should still be mostly liquid with bits of cooked egg), then quickly stir in the rest of the food. Continue to stir for a minute, the egg will continue to cook as it's coating the rice mixture.
• Remove from heat and stir in the fish sauce, if using. Taste and add extra seasoning if necessary.
• Enjoy!

VIETNAMESE FRIED RICE

Steps:

• Finely chop enough scallions to measure about 2 cups and coarsely shred enough carrots to measure about 2 cups. Rinse bean sprouts and trim stringy root ends if desired. In a small bowl lightly beat eggs.
• Make seasoning liquid:
• In a small bowl stir together seasoning liquid ingredients.
• Spread rice in a shallow baking pan and separate grains with a fork.
• In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds. Add scallions, garlic, and red pepper flakes and stir-fry about 15 seconds, or until fragrant. Add carrots and bean sprouts and stir-fry until carrots begin to soften, about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
• Serve fried rice sprinkled with cilantro or mint and dry-roasted peanuts.

KOREAN-STYLE FRIED RICE

Steps:

• Heat 1 tbsp of the oil in a frying pan over a high heat, season the steaks and cook for 2-3 mins each side. Remove from the pan and leave to rest.
• Heat 1 tbsp oil in a separate frying pan, stir-fry the mushrooms until softened, then stir in the garlic, beansprouts, soy and chilli sauce. Cook for another 2 mins, then add the cooked rice and heat through. Stir in the spring onions and keep warm.
• Meanwhile, heat the remaining oil in the pan that you fried the steak in. Add the eggs and fry until done to your liking. Slice the steaks and spoon the rice into bowls. Top each one with the sliced steak, an egg and a drizzle of chilli sauce.

VIETNAMESE FRIED RICE

Steps:

• Cook onion in the vegetable for one minute on medium heat.
• Add carrot and cook for about 7 minutes.
• Add broccoli and cook for 2 minutes.
• Add sausauge and dried pork roll.
• Add two eggs and stir.
• Turn heat to low.
• Add a pinch of salt and pepper, add fish sauce, add steamed rice.
• Stir well.
• Add Cilantro.
• Stir well again and turn off heat in five minutes.
• Enjoy.

VIETNAMESE-STYLE SPICY FRIED RICE

Steps:

• Allow the rice to completely dry out before beginning this dish.
• The easiest way to do this is to spread the rice evenly in a shallow dish, or on a tray, and leave uncovered in the refrigerator overnight.
• The next day, place the shrimp in a heatproof bowl, cover with boiling water and allow to stand 30 minutes, or until soft, before draining.
• In a large wok, heat the groundnut oil and stir-fry the onion, garlic, peanuts, lemon grass and turmeric, until fragrant.
• Add the rice, shrimp and all the remaining ingredients and stir-fry until piping hot.
• Serve immediately.