Best 2 Vietnamese Fried Rice Recipes

**Experience the Delightful Flavors of Vietnamese Fried Rice: A Culinary Journey Awaits**

Embark on a tantalizing culinary adventure with Vietnamese fried rice, a beloved dish that captures the essence of Vietnamese cuisine. This delectable one-pan meal combines fragrant rice, an array of colorful vegetables, savory proteins, and a symphony of herbs and spices, resulting in a harmonious balance of flavors and textures.

Our collection of Vietnamese fried rice recipes caters to diverse preferences, from classic to contemporary variations. Whether you seek a vegetarian delight, a seafood extravaganza, or a hearty meat-based dish, we have something to satisfy every palate. Each recipe is meticulously crafted to guide you through the process of creating this iconic dish, ensuring a successful and enjoyable cooking experience.

**Classic Vietnamese Fried Rice:** This timeless recipe forms the foundation of Vietnamese fried rice, showcasing the perfect harmony of rice, vegetables, and protein. Succulent shrimp, tender chicken, and vibrant vegetables are stir-fried together in a symphony of flavors, creating a dish that is both comforting and satisfying.

**Vegetarian Vietnamese Fried Rice:** For those who prefer a meatless option, our vegetarian Vietnamese fried rice is a delightful alternative. An assortment of fresh vegetables, such as carrots, bell peppers, and broccoli, take center stage, stir-fried to perfection and complemented by aromatic herbs and spices. Tofu or tempeh can be added for an extra protein boost, resulting in a colorful and flavorful dish that is both nutritious and satisfying.

**Seafood Vietnamese Fried Rice:** Embark on a coastal adventure with our seafood Vietnamese fried rice, where succulent shrimp, calamari, and mussels are the stars of the show. These treasures from the sea are stir-fried with fragrant rice and an array of vegetables, creating a vibrant and flavorful dish that captures the essence of Vietnamese cuisine.

**Chicken Vietnamese Fried Rice:** Chicken lovers, rejoice! Our chicken Vietnamese fried rice is a classic for a reason. Tender chicken is marinated in a flavorful blend of spices and herbs before being stir-fried with rice and an assortment of vegetables. The result is a savory and satisfying dish that is sure to become a family favorite.

**Pork Vietnamese Fried Rice:** For those who prefer the richness of pork, our pork Vietnamese fried rice is a must-try. Marinated pork is stir-fried until golden brown and combined with rice, vegetables, and a savory sauce. The combination of flavors and textures in this dish is truly remarkable, making it a hearty and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use day-old rice: This will help prevent the rice from becoming mushy.
Rinse the rice thoroughly: This will remove the starch and help the rice cook evenly.
Use a well-seasoned wok: This will help prevent the rice from sticking.
Cook the rice over high heat: This will help create a nice crispy texture.
Add the vegetables and protein towards the end of cooking: This will help prevent them from overcooking.
Season the rice to taste: Use a combination of soy sauce, fish sauce, and pepper to create a flavorful dish.
Serve the rice immediately: This is when it is at its best.

Conclusion:

Vietnamese fried rice is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With a few simple ingredients and a little bit of practice, you can easily make this dish at home. So next time you're looking for a quick and easy meal, give this Vietnamese fried rice recipe a try. You won't be disappointed!