Best 2 Vietnamese Fried Rice Recipes

Vietnamese fried rice is a classic dish that is often served as a main course or side dish. It is made with rice, vegetables, meat, and eggs, and is typically seasoned with fish sauce, soy sauce, and other spices. This flavorful and versatile dish can be made with a variety of ingredients, making it a great option for using up leftovers or creating a quick and easy meal. From traditional recipes to modern interpretations, there are many ways to enjoy this delicious dish.

Let's cook with our recipes!

VIETNAMESE FRIED RICE

Vietnamese Fried Rice image

Categories Onion Rice Vegetable Side Stir-Fry Vegetarian Mint Peanut Spring Cilantro Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free

Yield Serves 4 as a main course

Number Of Ingredients 14

Ingredients

2 bunches scallions
3 large carrots
2 cups fresh bean sprouts
2 large eggs
For seasoning liquid
2 tablespoons Asian fish sauce
1 1/2 tablespoons rice vinegar
2 tablespoons sugar
5 cups chilled Chinese-style white rice
2 1/2 tablespoons corn or safflower oil
2 tablespoons minced garlic
1 teaspoon dried hot red pepper flakes
1/4 cup chopped fresh cilantro or mint leaves
1/4 cup chopped dry-roasted peanuts

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.

USE-IT-UP FRIED RICE FROM VIETNAMESE FOOD ANY DAY

Use-It-Up Fried Rice from Vietnamese Food Any Day image

Reprinted with permission from Vietnamese Food Any Day by Andrea Nguyen, Ten Speed Press. 2019. Photo credit: Aubrie Park. "Along with banh mi and tacos, fried rice is another go-to for repurposing leftovers. It's easy to make a luxurious mound of c?m chiên, as long as you remember a few points: To ensure grains that don't gum up, use dry-ish, cooked rice (it can be made up to 3 days in advance). Make the rice up to 3 days ahead, or prepare a fresh batch and let it cool completely on a baking dish. Add-ins such as meat and vegetables should be cut into smallish pieces so they'll distribute well among the grains; you want every bite to be exciting. Avoid adding too much liquid seasonings or wet ingredients to the pan, or they'll overhydrate the grains instead of just lightly coating and seasoning them. Employ lots of heat and cook quickly (line up the ingredients near the stove, so you can dump them into the pan). Cook in two batches when doubling the recipe. This fried rice can be taken in many directions. Keep it sumptuous with your choice of add-ins and rich egg, or emphasize just one of them. Omit both for a great simple fried rice to pair with other dishes. You can always enliven things with spicy vinegar in the Notes, which has more ideas."

Provided by Food.com

Categories White Rice

Time 20m

Yield 4 side dish servings

Number Of Ingredients 8

Ingredients

3 cups cooked long-grain rice, such as white or brown jasmine, at room temp (or a few minutes out of the fridge)
2 tablespoons fat, such as canola oil, peanut oil, coconut oil, rendered lard, or European-style butter
2 garlic cloves, finely chopped
1 -1 1/2 cup cooked leftovers such as meat, seafood, vegetables, tofu, or tempeh (or a combination), cut or broken up into pieces the size of la
1 egg, beaten
1 tablespoon fish sauce, soy sauce, Bragg Liquid Aminos, or Maggi Seasoning sauce, plus more for serving
1 green onion, white and green parts, chopped
fine sea salt

Steps:

Stir the rice to prevent lumps. Set with the remaining ingredients near the stove-this recipe comes together quickly.
In a large nonstick or carbon-steel skillet over high heat, warm 1 tablespoon of the fat. When the fat is nearly shimmering, add the garlic and stir-fry for 10 to 15 seconds, until aromatic. Add the leftovers and cook, stirring, for 1 to 2 minutes to reheat and refresh. Add the rice and stir-fry for about 2 minutes, until warm and slightly revived.
Push the rice to the skillet's perimeter to create a 4-inch-well in the middle. Add the remaining 1 tablespoon fat to the well, pour in the egg, then pour the fish sauce around the rim of the well (onto the rice). Quickly stir-fry to break up, scramble,.
and work the golden egg bits into the rice. Add the green onion and cook for 10 to 15 seconds longer, until just wilted. Turn off the heat, taste, and season with salt, if needed.
Transfer the rice to a plate or shallow bowl. Serve with additional fish sauce, soy sauce, or Maggi Seasoning in case diners want an extra-savory punch.
NOTES:.
Instead of cooked leftovers, use chopped raw meat, seafood, or veggies (try mushroom, green beans, or frozen peas or carrots, thawed). Heat 1½ tablespoons oil, add the raw ingredients, and lightly season with salt, fish sauce (or soy sauce, Bragg, or Maggi). When cooked through and hot, add the rice and continue as directed.
To gild the lily with bacon, chop 2 or 3 slices, fry them up until crisp, and use the rendered fat instead of the oil. Keep the bacon in the pan as you fry the rice or use it at the end as a garnish.
To make a quick chile garlic vinegar, in a small bowl or jar, combine 1 sliced jalapeño with seeds intact, 1 small smashed garlic clove, 2 tablespoons unseasoned rice vinegar, and 1/4 cup water and let sit for 15 minutes. Have diners use a spoon to sprinkle it over their rice. The vinegar will keep for up to 2 weeks at room temperature or for up to 1 month in the refrigerator.

Tips for Making the Best Vietnamese Fried Rice:

Use high-quality rice: Day-old rice is ideal because it has less moisture and won't clump together. Jasmine rice or medium-grain white rice are good choices.
Prepare your ingredients in advance: Chop your vegetables, meat, and eggs before you start cooking. This will help you save time and keep the cooking process moving smoothly.
Use a well-seasoned wok or large skillet: A well-seasoned wok or skillet will help prevent the rice from sticking. If you don't have a wok, a large skillet will work just fine.
Cook the rice over high heat: High heat will help create a nice crust on the rice and prevent it from becoming mushy. Make sure to stir the rice constantly so that it cooks evenly.
Add the vegetables, meat, and eggs in stages: Don't overcrowd the wok or skillet. Add the ingredients in stages so that they have room to cook properly.
Season the rice to taste: Add fish sauce, soy sauce, and black pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or chili powder, if desired.
Serve the rice immediately: Vietnamese fried rice is best served immediately after it is cooked. Garnish with fresh herbs, such as cilantro, green onions, or mint.

Conclusion:

Vietnamese fried rice is a delicious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. With its savory flavors and colorful ingredients, it's sure to be a hit with everyone at the table. So next time you're looking for a quick and easy meal, give Vietnamese fried rice a try!