Vietnamese Fried Rice
Discover the vibrant flavors of Vietnamese Fried Rice, a quick and easy dish packed with aromatic ingredients and irresistible textures. This recipe combines fluffy day-old jasmine rice with succulent shrimp, crisp carrots, and sweet peas for a satisfying meal that’s as colorful as it is delicious. Infused with the umami-rich goodness of fish sauce and soy sauce, the rice is perfectly seasoned and tossed with savory scrambled eggs, garlic, and onion for added depth. Finished with fresh scallions, cilantro, and a squeeze of lime, this one-pan wonder is ideal for busy weeknights or when you’re craving a comforting yet wholesome dish. Ready in just 30 minutes, this Vietnamese Fried Rice is sure to become your go-to recipe for simple, flavorful cooking.
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Recipe Information
Ingredients
- 4 cups day-old cooked jasmine rice
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 carrot, diced
- 1 cup frozen peas
- 1 cup cooked shrimp, peeled and deveined
- 2 eggs, beaten
- 1.5 tablespoons fish sauce
- 1 tablespoon soy sauce
- 0.25 teaspoons ground black pepper
- 2 scallions, thinly sliced
- 2 tablespoons cilantro, chopped (optional)
- 4 lime wedges for serving
Instructions
Prepare all your ingredients ahead of time by chopping the vegetables, thawing the frozen peas, and beating the eggs.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs, and cook until just set. Remove the eggs, cut them into small pieces, and set them aside.
In the same pan, add the remaining 2 tablespoons of vegetable oil. Once hot, sauté the minced garlic and diced onion until fragrant, about 1-2 minutes.
Add the diced carrot and cook for another 2-3 minutes until slightly softened. Then, stir in the peas and shrimp, cooking for another 2 minutes until the shrimp is heated through.
Crumble the day-old rice into the pan, breaking up any clumps, and stir to combine with the vegetables and shrimp.
Drizzle the fish sauce and soy sauce evenly over the rice mixture. Sprinkle the black pepper, and toss everything together, ensuring the seasonings are well distributed.
Add the cooked egg pieces back into the pan and mix to combine. Cook for an additional 1-2 minutes to heat everything through.
Garnish with sliced scallions and cilantro, if desired. Serve hot with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.8 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 535 mg | 11% | |
*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.
