Vietnamese Style Spicy Fried Rice
Bursting with bold flavors and vibrant colors, Vietnamese Style Spicy Fried Rice is a quick and satisfying dish that takes your taste buds straight to the streets of Vietnam. Made with perfectly cooked and cooled jasmine rice, this recipe combines tender chicken, succulent shrimp, and crisp vegetables with the signature umami of fish sauce, a hint of soy, fresh lime juice, and a kick of sliced red chilies. Fluffy scrambled eggs add richness, while scallions, cilantro, and optional crushed roasted peanuts bring a fresh and crunchy finish. Ready in just 35 minutes, this one-pan wonder is ideal for busy weeknights or as a flavorful centerpiece for casual entertaining. Packed with authentic Vietnamese-inspired flavors, it's a must-try for fried rice enthusiasts!
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Recipe Information
Ingredients
- 3 cups Jasmine rice (cooked and cooled)
- 2 tablespoons Vegetable oil
- 4 cloves Garlic (minced)
- 1 medium Shallot (minced)
- 2 small Red chili (sliced thinly)
- 1 cup Chicken (diced into small pieces)
- 1 cup Shrimp (peeled and deveined)
- 1 medium Carrot (diced small)
- 0.5 cup Green peas (frozen or fresh)
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 1 tablespoon Lime juice
- 3 stalks Scallions (sliced)
- 0.25 cup Fresh cilantro (chopped)
- 2 large Eggs (beaten)
- 2 tablespoons Crushed roasted peanuts (optional)
Instructions
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the beaten eggs and scramble until just cooked. Remove the eggs from the wok and set aside.
Add the remaining tablespoon of vegetable oil to the wok. Stir-fry the minced garlic, shallot, and sliced chili until fragrant, about 30 seconds.
Add the diced chicken and shrimp to the wok. Cook for 3-4 minutes, stirring, until the chicken is cooked through and the shrimp are pink and opaque.
Push the protein to one side of the wok and add the diced carrot and green peas. Stir-fry for 2-3 minutes until the vegetables are tender but still slightly crisp.
Add the cooked and cooled jasmine rice to the wok, breaking up any clumps with a spatula or spoon.
Mix the fish sauce, soy sauce, sugar, and lime juice in a small bowl. Pour the sauce mixture over the rice and stir-fry thoroughly to coat all the ingredients evenly.
Return the scrambled eggs to the wok and gently fold into the rice mixture.
Remove the wok from heat and sprinkle with sliced scallions and chopped cilantro.
Serve hot, garnished with crushed roasted peanuts if desired.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 673 mg | 14% | |
*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.
