Other variations:
Cơm chiên dương châu, Cơm chiên hải sản, Cơm chiên trứng, Cơm chiên gà, Cơm chiên bò
Category
Stir-Fried Dish
Region
Popular Nationwide
Preparation Time
30 min
Servings
4
Difficulty
Easy
About this recipe
Cơm Chiên is a quick and versatile Vietnamese fried rice dish, enjoyed as a main meal or side. It’s a popular way to use leftover rice, with countless variations depending on available ingredients.
Ingredients List
500 g cooked jasmine rice (preferably day-old) 2 eggs 200 g shrimp or chicken (diced) 1 carrot (diced) 50 g peas 2 scallions (chopped) 2 cloves garlic (minced) ½ tbsp soy sauce 1 tbsp fish sauce (divided) a pinch of salt ½ tsp black pepper (ground) 3 tbsp oil (divided)
Materials & Tools
Wok or large frying pan Mixing bowls Knife and chopping board Spatula
Preparation steps
Total Time
30 min
Cooking Time
30 min
Active Time
–
Cook Eggs
Beat eggs with ½ tbsp fish sauce. Heat 1 tbsp oil and scramble into small pieces, then set aside.
5 min
Cook Protein
Heat 1 tbsp oil and cook shrimp or chicken with ½ tbsp fish sauce until shrimp is pink or chicken is cooked through, then set aside.
5 min
Fry Garlic & Veggies
Heat remaining oil and fry garlic until fragrant. Add carrot, peas and a pinch of salt and stir-fry 2 - 3 minutes until just tender.
5 min
Fry Rice
Add rice, break up any clumps and stir-fry over high heat until rice is hot and grains are separate. Add soy sauce and toss well.
10 min
Combine
Add eggs and shrimp or chicken and toss to combine.
3 min
Finish
Add pepper and scallions, stir-fry 1 minute more and serve hot.
2 min
Chef’s Tips
Use cold, day-old rice for best texture; cook over high heat to avoid soggy rice. If you don't have fish sauce, use salt for the eggs and the shrimp or chicken instead.
Serving Suggestions
Cucumber slices, chili sauce, pickled vegetables
Nutritional info
500kcal
18g protein
16g fat
65g carbs
You Might Also Like
Discover More Vietnamese Recipes
Explore our complete collection of Vietnamese Dishes, from Street Food favorites to traditional family recipes.