Vietnam Fried Rice
Transform your weeknight dinner routine with the irresistible flavors of Vietnam Fried Rice! This quick and easy recipe features fragrant jasmine rice stir-fried to perfection with a medley of colorful vegetables, tender shrimp (optional), and savory scrambled eggs, all elevated by the robust flavors of soy sauce, fish sauce, and just a hint of sugar. The dish is brought to life with aromatic garlic, fresh cilantro, crisp green onions, and a finishing squeeze of zesty lime for a perfect balance of flavors. Ready in just 30 minutes, this vibrant, one-pan meal is as versatile as it is satisfying, making it an ideal choice for busy evenings or a flavorful side for any Asian-inspired feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 2 large eggs
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 0.5 cup peas (frozen or fresh)
- 8 ounces shrimp, peeled and deveined (optional)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons green onions, chopped
- 2 tablespoons cilantro, chopped
- 0.5 teaspoon black pepper
- 4 pieces lime wedges (for serving)
Instructions
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Crack the eggs into the wok, scramble them quickly, and cook until just set. Remove the eggs from the wok and set aside.
Add the remaining tablespoon of vegetable oil to the wok. Add the minced garlic and diced onion, stir-frying for 1-2 minutes until fragrant.
Add the diced carrot and peas, stir-frying for another 2-3 minutes until the vegetables are tender but still crisp.
If using shrimp, add them to the wok and stir-fry for 2-3 minutes until they turn pink and are fully cooked. Remove shrimp and set aside if needed.
Increase the heat to high and add the cooked jasmine rice to the wok. Use the back of your spatula to break up any clumps, stirring continuously to evenly reheat the rice.
Return the scrambled eggs (and cooked shrimp, if using) to the wok. Mix everything well to combine.
Pour in the soy sauce, fish sauce, and sugar, stirring to evenly coat the rice. Sprinkle with black pepper to taste.
Add the chopped green onions and cilantro, tossing to distribute them evenly.
Remove the wok from the heat and transfer the fried rice to a serving dish.
Serve hot with lime wedges on the side for squeezing over the fried rice.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 3030 mg | 132% | |
| Total Carbohydrate | 259.3 g | 94% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 16.6 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 12.2 mcg | 61% | |
| Calcium | 327 mg | 25% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1720 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
