Vietnamese fried rice is one of my go-to meals when I want something fast yet satisfying. It’s simple, flexible, and built from pantry staples: day-old rice, shrimp, Chinese sausage (lạp xưởng), and whatever vegetables you have on hand. This version uses shrimp and lap xuong for a touch of sweetness and richness without weighing the dish down. The rice gets lightly crisped, the shrimp cooks quickly, and everything comes together in one pan—easy enough for a weeknight and great as leftovers.
This dish relies on a flavor profile slightly different from Chinese-style fried rice. Instead of leaning mostly on soy sauce and sesame oil, it balances fish sauce and oyster sauce for savory depth with a bit of sugar to round flavors. Butter is important here—it enriches the dish and helps the rice develop those lightly crisped edges that define great fried rice. The result is savory with a hint of sweetness, comforting without greasiness, and flavorful without feeling heavy.
What Makes Vietnamese Fried Rice Different?
Vietnamese fried rice uses seasonings like fish sauce and oyster sauce alongside a touch of sugar and butter to create a savory, balanced finish. That combination gives the dish depth and a subtle sweetness while keeping the texture light and crisp.
Why You’ll Love This Vietnamese Fried Rice
- Quick to make, especially with pre-cooked rice
- Uses everyday, familiar ingredients
- Easy to adapt to what’s in your fridge
- A smart way to use leftover rice and odds and ends
- Reliable and repeatable once you get the rhythm down
This recipe earns a place in the regular dinner rotation because it’s forgiving and delicious.
Ingredient Notes (Before You Start)
Please scroll to the recipe card below for full ingredient amounts and step-by-step instructions.
- Rice – Day-old jasmine rice is best. Cold, slightly dry rice fries better and won’t turn mushy.
- Shrimp – Fresh or frozen both work. Make sure frozen shrimp is fully thawed and patted dry before cooking.
- Chinese Sausage (Lạp Xưởng) – Adds sweetness and depth. Slice thin so it renders quickly and distributes evenly.
- Vegetables – Frozen mixed vegetables are convenient; no need to thaw them first. Fresh vegetables work too.
- Seasonings – Fish sauce, oyster sauce, and a small amount of soy sauce provide balance. Chicken bouillon powder is optional but adds extra umami.
How to Make Vietnamese Fried Rice
Begin by browning the sliced Chinese sausage in a hot pan until it renders and lightly crisps. Remove and set aside. In the same pan, cook the shrimp until just pink, then remove to avoid overcooking.
Add a little oil and sauté the onion and garlic until fragrant. Toss in the mixed vegetables and cook until heated through. Push everything to one side and scramble the egg directly in the pan, then combine it with the vegetables.
Add the cold rice, breaking up any clumps with your spatula. Drizzle in the sauces and sprinkle in the seasonings, then return the shrimp and sausage to the pan. Let the rice sit undisturbed for a minute or two before stirring to encourage light crisping rather than steaming.
Finish with a pat of butter and a small splash of sesame oil. Once everything is evenly mixed and heated through, taste and adjust the seasoning if needed. Garnish with chopped green onions and serve warm.
Tips for the Best Fried Rice
✔️ Use cold, day-old rice whenever possible
✔️ Don’t skip the butter—it adds flavor and helps the rice crisp
✔️ Let the rice sit briefly before stirring to form a crust
✔️ Cook over fairly high heat to avoid soggy rice
✔️ Taste at the end and adjust seasoning gradually
FAQ About Vietnamese Fried Rice
Yes, but spread it out on a sheet pan and refrigerate for about 30 minutes to dry it out first so it fries without becoming mushy.
Yes. Omit the shrimp and sausage, add more vegetables, and use a vegetarian oyster sauce or additional soy/fish-free seasonings.
Jasmine rice is ideal—it holds its shape and has a pleasant aroma and texture when fried.
What to Serve with Vietnamese Fried Rice
This fried rice pairs well with many Vietnamese dishes. Serve it alongside fried spring rolls, shrimp toast, or meatballs, or as an accompaniment to braised pork or lemongrass chicken. For a fresh contrast, a light cucumber salad or quick pickled carrots and daikon balance the richness nicely. Finish with a simple dessert if you like.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat in a hot skillet to restore texture; the microwave also works—add a splash of water to prevent drying. This fried rice freezes well for up to 3 months; thaw overnight in the fridge before reheating for best results.
Make It Tonight
This Vietnamese fried rice is a reliable, use-what-you-have meal that delivers every time. It’s quick, flexible, and full of flavor—perfect for busy evenings or when you want to transform leftover rice into a satisfying dinner.
RECIPE
Vietnamese Fried Rice (Cơm Chiên)
Quynh Nguyen
Ingredients
- 4 Chinese sausages (lạp xưởng), sliced diagonally
- ½ pound shrimp, 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 (optional)
- 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
- Cook the sausage: In a large wok or skillet over medium heat, cook the sliced Chinese sausage 1–2 minutes per side until lightly browned. Remove and set aside. Discard excess fat.
- Cook the shrimp: In the same pan, cook the shrimp until pink and opaque (about 2–3 minutes). Remove and set aside.
- Sauté aromatics & veggies: Add 1 tbsp oil and sauté the diced onion and garlic until fragrant (about 1 minute). Push to the side and add the mixed vegetables; cook 2–3 minutes until tender.
- Scramble the egg: Push the veggies aside, add the beaten egg, and scramble until cooked through. Mix with the vegetables.
- Stir fry everything: Add cold rice, sausage, shrimp, sesame oil, bouillon powder (if using), pepper, fish sauce, soy sauce, oyster sauce, and butter. Stir-fry until ingredients are well combined.
- Get crispy: Let the rice sit untouched for 2 minutes to crisp the bottom, then stir and repeat once or twice to develop texture.
- Garnish & serve: Sprinkle with chopped green onions and serve warm.
Notes
- Start with cold rice. Day-old rice refrigerated overnight fries best. If using freshly cooked rice, spread it on a sheet pan and chill for 30 minutes to remove excess moisture.
- Use butter. It adds flavor and helps the rice crisp.
- Order of ingredients matters. Add proteins first, then sturdier vegetables, then cooked rice.
- Let the rice brown. Allow small pauses during cooking so the rice can develop golden, crispy bits before stirring.
- Adjust seasoning to taste. Finish with a little soy sauce, fish sauce, or sesame oil as needed.
Nutrition
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