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Vietnamese Fried Rice (Cơm Chiên)

This Vietnamese fried rice (cơm chiên tôm) is packed with juicy shrimp, sweet Chinese sausage, and colorful veggies—all stir-fried with day-old rice and savory seasonings. It’s fast, flavorful, and way better than takeout. Perfect for busy weeknights or cleaning out the fridge!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 484 kcal
Course: Side Dish , Main Course
Cuisine: Vietnamese

Ingredients

  • 4 Chinese sausages (lạp xưởng), sliced diagonally
  • ½ pound shrimp (fresh, frozen, or dried), peeled and deveined
  • 1 tablespoon cooking oil
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • 1 pound mixed vegetables (fresh or frozen)
  • 1 large egg, beaten
  • 3 cups cooked white rice preferably day-old and cold
  • 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 tablespoon butter
  • chopped green onions (for garnish)

Instructions

    Cup of Yum
  1. Cook the Sausage: In a large wok or skillet over medium heat, cook the sliced Chinese sausage for 1–2 minutes per side until lightly browned. Remove and set aside. Discard excess fat.
  2. Cook the Shrimp: In the same pan, cook the shrimp until pink and opaque (about 2–3 minutes). Remove and set aside. Clean the wok if needed.
  3. Sauté Aromatics & Veggies: Add 1 tbsp oil. Sauté diced onion and garlic until fragrant (1 min). Push to the side and add mixed vegetables. Cook for 2–3 minutes until just tender.
  4. Scramble the Egg: Push veggies aside. Add beaten egg and scramble until cooked through.
  5. Stir Fry Everything: Add cold rice, sausage, shrimp, and seasonings (sesame oil, bouillon powder, pepper, fish sauce, soy sauce, oyster sauce, and butter). Stir-fry everything together until well combined.
  6. Get Crispy: Let the rice sit untouched for 2 minutes to crisp the bottom. Stir and repeat once or twice for that signature texture.
  7. Garnish & Serve: Sprinkle with chopped green onions and serve warm.

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.
  • 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.
  • 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 Information

Calories 484kcal (24%) Carbohydrates 35g (12%) Protein 25g (50%) Fat 27g (42%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Trans Fat 0.3g Cholesterol 147mg (49%) Sodium 949mg (40%) Potassium 515mg (15%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 3995IU (80%) Vitamin C 9mg (10%) Calcium 70mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 484

% Daily Value*

Calories 484kcal 24%
Carbohydrates 35g 12%
Protein 25g 50%
Fat 27g 42%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 12g 60%
Trans Fat 0.3g 15%
Cholesterol 147mg 49%
Sodium 949mg 40%
Potassium 515mg 11%
Fiber 4g 16%
Sugar 1g 2%
Vitamin A 3995IU 80%
Vitamin C 9mg 10%
Calcium 70mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.