Vietnamese fried rice (cơm chiên) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Vietnam Region / Locale: Ninh bình province Servings: Serves 4
Vietnam Region / Locale: Ninh bình province Servings: Serves 4Vietnamese Fried Rice, known as Cơm Chiên, is a beloved staple in Vietnamese cuisine, combining the aromatic flavors of Southeast Asia with the satisfying taste of fried rice. Originating as a practical way to utilize leftover rice, it retains a beautiful simplicity while allowing for creative additions. Traditionally, Cơm Chiên incorporates elements such as shrimp, pork, or chicken and is often adorned with fresh herbs, creating a symphony of flavors and textures that delight the palate.
Ingredients
- cooked jasmine rice – 4 cups / 960 g
- vegetable oil – 2 tbsp / 30 ml
- large shrimp, peeled and deveined – 8 oz / 225 g
- chicken breast, diced – 8 oz / 225 g
- garlic, minced – 3 cloves
- onion, diced – 1 medium
- carrot, diced – 1 medium
- fish sauce – 2 tbsp / 30 ml
- soy sauce – 1 tbsp / 15 ml
- eggs, beaten – 2 large
- scallions, sliced – 4
- fresh cilantro, chopped – 1/4 cup / 15 g
- ground black pepper – 1/2 tsp / 2 g
Instructions
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Add shrimp and chicken and stir-fry until shrimp is pink and chicken is cooked through, about 3-4 minutes. Remove and set aside.
- In the same wok, add remaining oil and sauté garlic, onion, and carrot until fragrant and softened, about 3 minutes.
- Push vegetables to the side and pour beaten eggs into the cleared space; scramble until fully cooked.
- Add cooked rice to the wok, breaking up any clumps. Stir in fish sauce and soy sauce.
- Return shrimp and chicken to the wok, mix well to combine all ingredients, and heat through.
- Garnish with scallions, cilantro, and a sprinkle of black pepper just before serving.
Substitutions
- jasmine rice -> basmati rice
- shrimp -> tofu
- fish sauce -> soy sauce
Enhancements in the Next Evolution
- Marinate the chicken and shrimp in a mixture of fish sauce and a pinch of sugar for 15 minutes for deeper flavor.
- Use leftover rice that’s been refrigerated for a day for improved texture.
- Add a small amount of sesame oil at the end of cooking for additional aroma.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
