Tag Archives: Chinese sausage

Traditional Vietnamese Fried Rice

19 Feb

My favorite kinds of fried rice are (in order):

  1. Traditional Vietnamese.
  2. Kimchi with Spam!
  3. Omurice (a Korean omelet filled with fried rice served with ketchup)
Top Three Reasons to Make Fried Rice:
  1. You have a large quantity of rice leftover.
  2. There’s a potluck.
  3. Everyone likes it! From adults to the little kiddos.

We eat rice with our meals about 2-3 times per week. I always make a little extra just in case and it usually results in having leftover rice more so than not. There’s a large ziplock bag in the freezer reserved for those occasions. It accumulates over time and a full bag will yield enough fried rice to feed 8-10 hungry mouths! If you don’t know already, fried rice is better made with rice that is a day old or has been previously refrigerated/frozen. I don’t recommend using freshly cooked rice at all.

Traditional Vietnamese fried rice is my favorite and I learned how to make it by watching my MIL, YouTube videos, recipes online, and some books. Now I have a go-to recipe that I can always count on. I was able to pick and choose from several different versions and formulate the perfect one, IMO ­čśë

Traditional Vietnamese Fried Rice

Ingredients:

  • fish sauce- 1/4 cup
  • oyster sauce- 1 heaping tablespoon
  • sugar- 1 tablespoon
  • ground black pepper- 2 teaspoon
  • cooked rice **preferably┬áNOT just cooked. if so, let it cool first.**- 6 cups
  • olive oil for the pan
  • eggs- 4
  • water- 1 tablespoon
  • medium onion- diced
  • garlic- 4 cloves chopped finely
  • carrots- 2 diced (I usually blanche diced carrots for about 3-5 minutes beforehand)
  • frozen snow peas- 1 cup
  • small baby shrimp- 1 cup –or– raw shrimp- 1/2 lb peeled, deveined, and cut into 1/4″ pieces
  • Chinese sausage- 2 cut in half length-wise and diced
  • scallions- 2 sliced
  • fresh cilantro- small handful chopped
  • Maggi Seasoning Sauce- 1 tablespoon

First, make your eggs.

  • Set a fry pan over medium-low setting and drizzle with olive oil. Swirl pan to coat evenly.
  • Whisk eggs and water in a bowl.
  • Pour egg mixture into fry pan and let it sit still for about 5-10 minutes.
  • Check every now and then to see if it’s flippable.
  • It might still be slightly runny on top but if you can, gently flip the egg omelet and let it cook another 5-10 minutes.
  • Every stove is different so use your best judgement and make sure the eggs are cooked slow enough to prevent it from browning too fast. You want it to be soft and gently puffed with sponge-like air pockets inside.
  • Remove from pan onto a cutting board. Let it cool.
  • Slice into thin strips and then dice. Set aside.
*************If your wok/pan/skillet/pot isn’t big enough to cook the entire amount of rice, make in two batches!*************
  1. In a small bowl, mix together the fish sauce, oyster sauce, sugar, and black pepper.
  2. Place rice in a large bowl. Set aside within reach of your wok.
  3. Have all your vegetables, shrimp, Chinese sausage, eggs, fish sauce mixture, scallions + cilantro ready to go on the side.
  4. Heat your wok or a large heavy bottomed skillet/pot on medium high.
  5. Add olive oil to coat the pan and swirl to coat evenly.
  6. Add your onions and saute until soft, about 3-5 minutes. Reduce heat to a little below medium.
  7. Add garlic and cook for 1 minute.
  8. Add shrimp and cook until pink (cook time depends on size of shrimp)
  9. Add carrots and snow peas and cook until soft, about 3 minutes.
  10. Add fish sauce mixture and stir to mix everything well.
  11. Add Chinese sausage and continue to stir for another 5 minutes.
  12. Add cooked eggs and stir to combine.
  13. Add your rice and combine well. Continue mixing and cooking over heat for 5 minutes.
  14. Add scallions and cilantro.
  15. Add Maggi Seasoning Sauce and toss everything again to combine.

I like to make this when I have leftover roast meats (ham, turkey, chicken). Typically, I won’t add Chinese sausages if that’s the case because that would be meat overload (but still good!). Omit and add anything as you please. What I love most about a traditional Vietnamese fried rice is the fish sauce mixture, scallions + cilantro, and eggs!